Curried Chicken Salad
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!
Servings: 4 servings
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!
Notes
Original Recipe from Ellie Krieger's, "So Easy"