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.
Prep time: 15 minutes
Total time: 45 minutes (includes 30 minutes of chilling time)
Per 4-ounce serving:
- 367 cal
- 19 g fat (4 g sat)
- 31 g carbs
- 575 mg sodium
- 1 g fiber
- 20 g protein
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
- Whisk together the yogurt, mayonnaise, lemon juice and curry powder.
- Cut the chicken into 1/2-inch pieces and toss with the mayonnaise mixture. Add the remaining ingredients.
- Refrigerate for at least 30 minutes to allow the flavors to blend.
- Before serving, add the cashews.