Healthy Eating
Curry Chicken Salad
Description
This Curry Chicken Salad is the lunch inspiration you’ve been needing. Tender chicken, sweet grapes, and crunchy cashews are tossed with a creamy curry dressing to make this twist on traditional chicken salad feel fresh and inspired.
Ingredients
- ⅓ cup raw unsalted cashews or almonds
- 2 cups (½-inch-diced) cooked boneless, skinless chicken breasts see notes for cooking methods, about 2 small breasts
- 3 stalks celery finely chopped
- 1 ½ cups seedless red grapes halved
- 2 green onions finely chopped, plus additional to taste or for garnish
- 3 tablespoons nonfat plain Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 1 ½ teaspoons pure maple syrup or honey
- 2 teaspoons curry powder plus additional to taste
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- For serving: pita bread, whole grain bread, bibb lettuce, or crackers
Directions
- Toast the nuts: Preheat the oven to 350°F. Spread the nuts in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until crisp, fragrant, and toasted. Set a timer and do not walk away from the oven during the last few minutes, as nuts can burn the moment you stop watching. Immediately transfer to a cutting board. Let cool a few minutes and roughly chop.
- In a large bowl, place the diced chicken, celery, grapes, green onions, and toasted nuts.
- In a separate bowl, whisk together the Greek yogurt, lemon juice, maple syrup, curry powder, garlic powder, salt, and black pepper until smooth.
- Pour the dressing over the top of the chicken mixture. With a big spoon, stir gently to evenly coat and combine.
- Enjoy cold or at room temperature inside a pita, on toasted bread, wrapped with lettuce, dipped with crackers, or over a bed of greens
