Curried Chicken Salad

This curried chicken salad is a dinner favorite in my house—sweet, savory, satisfying, and best of all, it can come together super fast thanks to a few smart shortcuts.

If you've been around here a while, you know I'm all about making healthy meals feel doable, especially for busy moms juggling all the things. One of the biggest ways I simplify? I lean into “edge time”—those little pockets of time during the week when I’m already in the kitchen and can knock out a few prep steps for later.

This recipe is extremely versatile and forgiving based on what you have in the house at the time. The key is the right ratio of honey and salt in the sauce for the balance of sweet and savory.

The Shortcut Stars

• Pulled Chicken from the Freezer
  I batch-cook chicken in my Instant Pot or slow cooker when I have time, then freeze it in portions. On busy days, I just defrost what I need—no cooking required.

• Pre-Chopped Veggies
  During one of my "edge time" sessions (read: while the kids are contained and eating), I diced up a few stalks of celery and stored them in the fridge. Just like that, half the work was already done.

Here’s What I Used:

• 2 cups cooked, shredded chicken

• 2–3 stalks celery, diced

• A small handful of golden raisins

• A small handful of dried cherries

The Dressing:

• ½ cup plain Greek yogurt

• 1 ripe avocado, mashed

• 2 tsp curry

• 1–2 tsp honey (adjust to taste)

• Pinch of sea salt

• Splash of rice wine vinegar

• 1/4 cup olive oil

Mix everything together and taste as you go. I like a balance of creamy, tangy, and sweet—and this one hits all the notes. Make it seasonal by warming it slightly in the winter or enjoy it as a refreshing light spring or summer dinner.

How to Enjoy It

Spoon it into lettuce cups, sandwich it between hearty whole grain bread, or just eat it straight from the bowl (no shame here). Our favorite way to enjoy it is on its own with a simple salad of mixed greens on the side.