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Curry Chicken Salad

Recipe courtesy of Rachael Ray and Yum-O!

Try this no-cook salad for supper, too! Young cooks can help mix all the ingredients together.

Serving Size
Serves 4


  • 1 cup plain Greek-style yogurt
  • Juice of 1 lemon
  • 2 tablespoons curry powder, such as Madras-style
  • Salt and ground black pepper
  • 1 pound deli-sliced chicken breast or 1 rotisserie chicken, meat removed from bones and chopped
  • 1/2 cup slivered almonds, toasted
  • 1 cup grapes, sliced in half
  • 1/2 cucumber, cut in half then sliced into half moons
  • Romaine lettuce, for serving
  • Crackers or whole wheat pita bread, to serve alongside


  1. In a medium size bowl, mix together the yogurt, lemon juice, curry powder and some salt and pepper, to taste. (If the dressing is thick, thin it out with a splash of water so it's the consistency of a vinaigrette).
  2. Add the remaining ingredients to the bowl and toss well to coat.
  3. Serve the chicken salad over lettuce with crackers or pita bread alongside.

Check out Rachael Ray's Top Picks for National School Lunch Week.

See other recipes in this series: