This Vietnamese Curry Chicken Salad is a simple, nutritious, flavorful twist on classic chicken salad. It’s inspired by the aromatic spices found in Vietnamese curry such as Madras yellow curry powder and turmeric. Instead of mayonnaise, the dressing is made with Greek yogurt and hummus, creating a creamy texture that’s higher in protein while providing healthier unsaturated fats.

It’s perfect for meal prep, sandwiches, wraps, or enjoying on its own!

Easy Vietnamese Curry Chicken Salad

This Vietnamese curry chicken salad is a high-protein recipe made with Greek yogurt, hummus, and Madras curry powder for a more nutritious, flavorful alternative to classic chicken salad.

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Prep Time 15

Cook Time 20

Total Time 35

Course Side Dish

Cuisine Fusion

Servings people

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Ingredients

8 oz steamed chicken, shredded
6 slices ginger
⅓ cup greek yogurt
¼ cup hummus
1 Tbsp tahini sauce
1 Tbsp lemon juice
½ tsp garlic powder
1 tsp Madras yellow curry powder
¼ tsp turmeric
½ tsp black pepper
½ tsp salt
2.5 cups of toppings, chopped (celery, cucumber, purple onion, kimchi, yellow radish)

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Instructions
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Steam the chicken with the ginger slices for about 20 minutes, or until fully cooked. Transfer to a plate and let it cool while you prepare the toppings and dressing.
8 oz steamed chicken, 6 slices ginger
In a medium mixing bowl, mix together all of the dressing ingredients until smooth and well combined.
⅓ cup greek yogurt, ¼ cup hummus, 1 Tbsp tahini sauce, 1 Tbsp lemon juice, ½ tsp garlic powder, 1 tsp Madras yellow curry powder, ¼ tsp turmeric, ½ tsp black pepper, ½ tsp salt
Once the chicken has cooled enough to handle, shred it into bite-sized pieces and transfer to a large mixing bowl.
Add the prepared toppings and pour the dressing over the chicken.
2.5 cups of toppings
Toss everything together until the chicken is evenly coated and all the ingredients are well combined.
Serve as a sandwich filling, alongside a meal, or enjoy it on its own.

Notes

Store leftovers in an airtight container or jar in the refrigerator for 3–5 days.

Keyword Biohacking, Chicken, Nutrition, Quick

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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