Chef Barbara created this Curry Chicken Salad recipe.


She and I went to culinary school together a few years ago at The French Culinary Institute in New York City.  We had lots of fun, long nights and hard work getting our feet wet at school and working in the school restaurant L’Ecole .


After school Barbara had a beautiful baby girl and took time away from the kitchen to be with her family. She came back to the restaurant and catering world after her baby was about 3 years old and we began a collaboration developing healthy, delicious recipes to rival anything and everything out on the market!


We did small catering gigs for special events and an organic delivery service for clients with special dietary needs that wanted to lose weight and reduce their risk of heart disease and diabetes.  Barbara has a fine sense of taste and creativity, she is an excellent chef working in Rio now — I really miss her, but I know we will work together again!



One day in the kitchen Barbara came up with this recipe… and we are all grateful for her inspiration.


Curry Chicken Salad
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Cook time: 
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This is a light spa version of an old favorite — perfect for those watching their waist lines!
  • 1 Double breast chicken (bone-in, organic free-range)
  • ½ Head Cauliflower, oven roasted
  • 2 Stalks Celery
  • ½ Red Onion
  • 4 Scallions (green part only)
  • ¼ C Parsley (finely chopped)
  • 1 Golden Delicious Apple (finely chopped or shredded)
  • ½ C Greek-style Yogurt (plain, organic, Fat-free)
  • 2 Lemons (juice & zest)
  • 1½ tsp Curry Power
  • 2 tsp Turmeric
  • Salt & Pepper to taste
  1. Preheat the oven to 375•
  2. Rub the chicken with lemon, s/p, EVOO — Roast until it reaches an internal temperature of 155.
  3. Take it out, cover with foil and rest to allow the carry over temperature to rise to 165. This will ensure that the chicken is fully cooked without drying out the meat. (or make your life easy and just buy a rotisserie chicken and pull the juicy meat off the bones and save the bones to make a beautiful bone broth)
  4. Split the cauliflower into florets and toss with EVOO, s/p and roast until tender and slightly caramelized, allow to cool
  5. Finely chop the celery, red onion, scallion tops, and parsley
  6. Peel and grate or chop the apple –toss with juice of ½ lemon to prevent oxidizing
  7. Prepare the dressing: Mix the yogurt, lemon juice, spices
  8. Adjust the seasoning to your taste
  9. Take the chicken off the bone and chop into bite size chunks and toss into the dressing
  10. Chop the cauliflower and add all of the vegetables to the chicken and dressing, tossing to coat
  11. Check again for seasoning — you may want to add more s/p and or lemon



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