Curry Chicken Salad

This is a deliciously flavorful twist on the classic chicken salad! It’s taken up a notch with those aromatic Middle Eastern spices, and it’s lightened up by using Greek yogurt for most of the mayo. Perfect served in bread or lettuce leaves.

Prep: 20minutes minutes
Servings: 4

Ingredients

Chicken salad

• 2 1/2 cups cooked diced boneless skinless chicken breasts, chilled
• 1 cup small grapes, halved
• 3/4 cup diced celery
• 1/2 cup Fisher Sliced Almonds
• 1/3 cup chopped green onions
• 3 Tbsp chopped cilantro (optional)

Dressing

• 2/3 cup plain fat-free Greek yogurt
• 3 Tbsp full fat mayonnaise
• 1 Tbsp fresh lemon juice
• 1 Tbsp honey
• 1 tsp ground coriander
• 3/4 tsp ground cumin
• 1/2 tsp ground ginger
• 1/4 tsp (heaping) turmeric
• 1 pinch ground cardamom or nutmeg, and cayenne pepper
• Salt and freshly ground black pepper

Instructions

• In a small mixing bowl, whisk together Greek yogurt, mayonnaise, lemon juice, honey, coriander, cumin, ginger, turmeric, cardamom and cayenne pepper. 
• Season dressing with salt and pepper to taste.
• Add chicken, grapes, celery, almonds, green onions and cilantro to a large bowl, then pour dressing over top.
• Toss to evenly coat. Serve in lettuce, whole wheat tortillas, croissants, bread, etc.

Notes

• Homemade chicken salad can be made up to a day in advance and keeps well in the fridge.
• This chicken salad recipe can easily be doubled to feed a crowd.
• Recipe source: Cooking Classy

Nutrition Facts

Fat 17g — Cholesterol 80mg — Sodium 161mg — Potassium 510mg — Carbohydrates 17g —Protein 34g — Vitamin A 225IU — Vitamin C 5.7mg — Calcium 106mg — Iron 2.1mg