This Shredded Chicken Curry Salad is super quick and only requires a handful of simple ingredients. This dish goes well in wraps, on salads, or sandwiches.

This Shredded Chicken Curry Salad is super quick and only requires a handful of simple ingredients. This dish goes well in wraps, on salads, or sandwiches. This high-protein recipe is one of my go-to’s all summer long when I crave cool, satisfying meals.

A couple of things to consider when making this dish:

Can I use non-fat Greek yogurt?

Of course! I use full fat Greek yogurt with this recipe because I find that non-fat Greek yogurt is more sour than the full-fat variety. This also varies from brand to brand. As long as you use a plain Greek yogurt, you are good to go!

How should I serve this dish?

My favorite way to enjoy the shredded chicken curry salad is in a wrap. Simply choose your favorite wrap, add cool and crisp veggies like lettuce, cucumbers, and tomatoes. I also always like to add roasted pistachios for a salty crunch and golden raisins for sweet bursts of flavor. This salad is also great in a salad. Simply top a bed of leafy greens with some of the salad and top with the same toppings listed above. If you’d like, add additional dressing, but I find that the shredded chicken itself is flavorful enough!

Now that a couple of common questions are covered, what are you waiting for!? Let’s get cooking…

 

Ingredients

3 large chicken breasts
2 tbsp curry powder
1 tbsp honey
¼ cup plain Greek yogurt
1 tsp sea salt
1/2 cup water

 

Directions:

  1. Add chicken, salt, and water to your pressure cooker and cook on high for 25 minutes.
    1. Note: if you do not have a pressure cooker, feel free to cook in a slow cooker for 4 hours on high.
  2. Once chicken is cooked, release pressure valve and remove cooked chicken from the pressure cooker and place in a large bowl.
  3. Shred chicken with two forks thoroughly. Set aside chicken to cool until it is just warm.
  4. Add curry powder, honey, and Greek yogurt and mix thoroughly. Enjoy right away or chill for later!

This Shredded Chicken Curry Salad is super quick and only requires a handful of simple ingredients. This dish goes well in wraps, on salads, or sandwiches.

This Shredded Chicken Curry Salad is super quick and only requires a handful of simple ingredients. This dish goes well in wraps, on salads, or sandwiches.
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Shredded Chicken Curry Salad
This Shredded Chicken Curry Salad is super quick and only requires a handful of simple ingredients. This dish goes well in wraps, on salads, or sandwiches. This high-protein recipe is one of my go-to's all summer long when I crave cool, satisfying meals.
Author: Maddie Augustin
Ingredients
  • 3 large chicken breasts
  • 2 tbsp curry powder
  • 1 tbsp honey
  • ¼ cup plain Greek yogurt
  • 1 tsp sea salt
  • 1/2 cup water
Instructions
  1. Add chicken, salt, and water to your pressure cooker and cook on high for 25 minutes.
  2. Note: if you do not have a pressure cooker, feel free to cook in a slow cooker for 4 hours on high.
  3. Once chicken is cooked, release pressure valve and remove cooked chicken from the pressure cooker and place in a large bowl.
  4. Shred chicken with two forks thoroughly. Set aside chicken to cool until it is just warm.
  5. Add curry powder, honey, and Greek yogurt and mix thoroughly. Enjoy right away or chill for later!

This Shredded Chicken Curry Salad is super quick and only requires a handful of simple ingredients. This dish goes well in wraps, on salads, or sandwiches.This Shredded Chicken Curry Salad is super quick and only requires a handful of simple ingredients. This dish goes well in wraps, on salads, or sandwiches.