CURRY CHICKEN SALAD
This curry chicken salad combines juicy chunks of chicken, crisp apples, and the subtle sweetness of golden raisins with a curry-infused Greek yogurt sauce.
Servings: 4 servings
Ingredients
- 1/2 pound cubed or shredded cooked chicken breast or 12.5 ounces of canned cooked chicken breast (7 ounces drained)
- 1 cup diced apple, about 1 large pink lady or Granny Smith apple
- 1/2 cup golden raisins
- 1/3 cup diced celery
- 1/4 cup sliced green onions
For The Sauce
- 3/4 cup 0-fat Greek yogurt
- 1 teaspoon mayonnaise optional
- 2-3 teaspoons yellow curry powder depending on taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1 teaspoon fresh lemon juice
Instructions
- Roughly chop the golden raisins, dice the apple, chop the celery, and slice the green onions.
- Rinse and drain the fully cooked canned chicken breast. Or, use half a pound of cubed or shredded fully cooked chicken breast.
- Add the fully cooked chicken, apple, golden raisins, celery, and green onions to a large bowl.
- Add the 0-fat Greek yogurt, optional mayonnaise, yellow curry powder, garlic powder, onion powder, salt, and lemon juice to a separate bowl. Then, thoroughly mix the sauce.
- Add the sauce to the chicken salad and thoroughly mix. Serve this curry chicken salad chilled or after making it.
Video
Notes
- Curry Powder: Start with two teaspoons of curry powder and add an additional teaspoon if preferred.
- Raisins: Roughly chop the raisins to evenly distribute them throughout the salad. We like to do this to maximize the flavor without having to use more raisins.
- Chicken To Use: Use any fully cooked chicken breast in this recipe. Once cooked, cube the chicken breast or chop it into small bite-sized pieces. Or, you can use rinsed and drained canned chicken breast, shredded chicken, or rotisserie chicken.
Nutrition
Calories: 220kcal | Carbohydrates: 25.3g | Protein: 28.2g | Fat: 2g | Saturated Fat: 0.1g | Cholesterol: 81mg | Sodium: 647mg | Fiber: 2.8g | Sugar: 18.6g