This Curried Chicken Salad is a healthy twist on a classic! Chicken salad gets a healthy upgrade with a curried greek yogurt dressing, bright cilantro, juicy grapes, and crunchy almonds. Perfect on top of a bed of greens or tucked in a pita!
Think of something you are up eating. Maybe something nostalgic, that your mom or dad used to make.
What was it?
Grilled cheese and tomato soup?
A favorite casserole?
THE chocolate chip cookies?
Me? My mom always made this amazing chicken and grape salad. I’m sure you know what I’m talking about.
Cubed chicken.
Grapes.
A thick, mayo based dressing.
And that’s it! I couldn’t get enough of it growing up. The creaminess from the dressing, the sweet burst from the grapes, and the protein punch from the chicken. Simply mouth watering, even today!
But that mayo dressing? Not so great. So, as I was flipping through the pages of Ellie Krieger’s book, “So Easy” for the 13,493rd time, it wasn’t even a question that this would be one of her recipes I shared with you guys!
First of all, this book. Ellie is a Registered Dietitian, so each recipe comes equipped with nutritional content, as well as a list of the vitamins, antioxidants, and minerals that each recipe is a great resource of.
When I first was living on my own, this book was one I would constantly pour over, planning out which recipe to make next (which has been the majority!). This Curried Chicken Salad, however, is always one I come back to.
The aforementioned mayo based dressing is swapped out for a healthier greek yogurt based creamy curry dressing. And IT. IS. EVERYTHING.
So delicious, so spicy, so healthy!
The cilantro offers another layer of flavor, and the toasted almonds on top provide a crunch you didn’t even realize you were craving.
This salad makes a batch that will feed you all week, and is just as delicious served atop of bed of mixed greens, in a pita, or served with nothing but a spoon.
Dig in!
Curried Chicken Salad
Ingredients
- 2 cups water
- 1 1/4 lbs boneless skinless chicken breast halves
- 1/4 cup sliced almonds
- 1/2 cup nonfat plain yogurt
- 2 Tbsp mayonnaise
- 1 tsp Curry Powder
- 1 cup halved red grapes
- 1/4 cups chopped cilantro
- Salt and freshly ground black pepper
Instructions
- Prep the chicken. Add 2 cups water to a large saucepan. Add chicken and simmer, covered, for 8 minutes.
- Turn the heat off and let chicken stand, covered, until cooked through, about 20 minutes. Drain the chicken and cool completely in the refrigerator. Once cool, chop in to 1/4 inch pieces.
- Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
- n a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
- Top with toasted almonds when ready to serve. Serve Curried Chicken Salad over lightly dressed mixed greens, in a pita, or as is!