How many calories are in Curried Chicken Salad?

One serving has 301 kcal. The recipe makes 4 servings (1 cup each).

How much protein is in Curried Chicken Salad?

27 g of protein per serving, with 7 g of carbohydrates and 18 g of fat.

What do I need to make Curried Chicken Salad?

8 ingredients: 4 cooked cooled chicken thighs (about 3 cups shredded), 2 tablespoons vegetable oil, 1/8 cup low-fat yogurt, 1 tablespoon curry powder (or more to taste), 2 celery stalks (diced or sliced) and 1 apple (cored and diced) ….

Curried Chicken Salad

Name: Curried Chicken Salad
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 cooked cooled chicken thighs (about 3 cups shredded); 2 tablespoons vegetable oil; 1/8 cup low-fat yogurt; 1 tablespoon curry powder (or more to taste); 2 celery stalks (diced or sliced); 1 apple (cored and diced); 1/4 cup mandarin oranges, canned, drained; 1/4 cup chopped fresh cilantro (and/or basil leaves)

Shredded chicken is coated with yogurt, curry powder, and cilantro and combined with crisp celery and apples give this salad delicious flavor with a refreshi.

301kcal per serving

27 gprotein

7 gcarbohydrates

18 gfat

4servings (1 cup)

Prep: 40 min

Ingredients

4 cooked cooled chicken thighs (about 3 cups shredded)
2 tablespoons vegetable oil nutrition facts
1/8 cup low-fat yogurt nutrition facts
1 tablespoon curry powder (or more to taste) nutrition facts
2 celery stalks (diced or sliced) nutrition facts
1 apple (cored and diced) nutrition facts
1/4 cup mandarin oranges, canned, drained nutrition facts
1/4 cup chopped fresh cilantro (and/or basil leaves) nutrition facts

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	301 kcal
Total fat	18 g	23%
Saturated fat	4 g	20%
Cholesterol	96 mg	32%
Sodium	438 mg	19%
Total carbohydrates	7 g	3%
Dietary fiber	2 g	7%
Total sugars	5 g
Added sugars	0 g	0%
Protein	27 g	54%
Vitamin D	0 µg	0%
Calcium	48 mg	4%
Iron	2 mg	11%
Potassium	377 mg	8%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

Directions

Put chicken in a bowl and add remaining ingredients. Mix to combine.
Cover and refrigerate at least one hour and up three days.

Notes

If you do not have leftover chicken, you can poach chicken. Put 4 boneless, skinless chicken thighs in a pan and cover with cold water (about 4 cups) and bring to a boil over high heat. Lower the heat and cook for 10 minutes. Turn the heat off, turn the chicken pieces over and set aside for 20 minutes. Remove the thighs with a slotted spoon and set aside to cool completely. Shred and prepare recipe as directed. You can also substitute 2 cans of drained light tuna, instead of chicken thighs. Learn more about: Celery Apples Oranges Herbs

Source

USDA Center for Nutrition Policy and Promotion

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/curried-chicken-salad, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.