Lunch & Dinner:

Curried Chicken Salad

If you’re on the hunt for a go-to lunch that’s guaranteed to hit the spot every time, look no further. This fresh play on chicken salad has balanced flavors of curry and honey and is perfect on a sandwich, topped on a salad, or enjoyed solo.

Yield 4 servings
Prep Time 5 minutes
Total Time 25 minutes

  • 1 lb chicken breast tenders
  • 1 Tbsp olive oil
  • 2 tsp curry powder, divided
  • ¾ tsp kosher salt, divided
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ⅜ tsp fresh cracked pepper, divided
  • ¼ cup plain yogurt
  • ¼ cup mayonnaise
  • 2 Tbsp Nature Nate’s pure honey
  • 1 Tbsp apple cider vinegar
  • ½ tsp ground cumin
  • ⅔ cup diced celery (about 2 stalks)
  • ⅓ cup roasted salted cashews, chopped
  • ⅓ cup golden raisins
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Preheat oven to 400 degrees. Line a rimmed sheet pan with foil, and place chicken on pan. Drizzle with olive oil, and sprinkle with 1 tsp curry powder, ½ tsp salt, onion powder, garlic powder, and ¼ tsp pepper. Toss the chicken with oil and spices until pieces are evenly coated. Spread into a single layer. Bake chicken for 15 minutes. Allow to cool about 10 minutes or until you can comfortably handle it, then dice into half-inch pieces.

Meanwhile, in a medium bowl, mix yogurt, mayo, honey, apple cider vinegar, 1 tsp curry powder, ground cumin, ¼ tsp salt, and ⅛ tsp pepper, whisking until fully incorporated. Add diced chicken, celery, cashews, and golden raisins to the bowl, and stir until the dressing is evenly distributed. Serve in lettuce cups or on bread or crackers, or eat with a spoon!

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