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Curried Chicken Salad

Creamy nonfat Greek yogurt helps lighten up the classic chicken salad, while aromatic curry powder adds so much flavor we don’t need even a pinch of salt. Plus with good-for-you turmeric and vitamin-rich grapes and chunks of Granny Smith apples, this is one recipe that’s more than just a great source of protein. Serve between slices of whole-grain bread or wrapped in crisp lettuce leaves at your next picnic or for a quick and healthy lunch on-the-go.

Photo by Perry Santanachote

Photo by Perry Santanachote

Serves 4

Prep time: 15 minutes
Total time: 45 minutes (includes 30 minutes of chilling time)

The Skinny

Per 4-ounce serving:

  • 367 cal
  • 19 g fat (4 g sat)
  • 31 g carbs
  • 575 mg sodium
  • 1 g fiber
  • 20 g protein

Ingredients

1/4 cup plain nonfat Greek yogurt
2 tablespoons low-fat mayonnaise
1 tablespoon lemon juice
2 teaspoons curry powder
2 cooked boneless, skinless chicken breast halves (about 1 pound total)
1 stalk of celery, chopped fine
1/2 cup seedless red grapes, halved
1/2 small Granny Smith apple, cut into 1/2-inch chunks
1 scallion, sliced thin
1 tablespoon raisins
1 tablespoon raw cashews, chopped

Preparation

  1. Whisk together the yogurt, mayonnaise, lemon juice and curry powder.
  2. Cut the chicken into 1/2-inch pieces and toss with the mayonnaise mixture. Add the remaining ingredients.
  3. Refrigerate for at least 30 minutes to allow the flavors to blend.
  4. Before serving, add the cashews.

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