Curry Chicken Salad
Cooked chicken, apples, pecans, and celery are tied together with a creamy yogurt dressing with warming curry spices.
Servings: 8
Calories: 197
Equipment
Ingredients
- ½ cup Greek yogurt or plain yogurt
- ¼ cup mayonnaise
- 1½ teaspoons curry powder or to taste
- 1½ teaspoons lemon juice
- ¼ teaspoon salt
- 4 cups chopped chicken
- 1 apple chopped, about 1-1½ cups
- ½ cup pecans chopped*
- 1 rib celery diced, about ½ cup
- 1 green onion finely sliced, about 2 tablespoons (or diced red onion if preferred)
- ¼ cup chopped fresh cilantro optional, or as garnish
Instructions
- In a large bowl, combine yogurt, mayonnaise, curry powder, lemon juice, and salt.
- Add chicken, apple, pecans, celery, and green onion, and mix to combine. Add in, or garnish with, cilantro if desired.
- Serve on toast or buns for a delicious sandwich, or on salad leaves for a salad sandwich boat.
Notes
- *For even more flavor, toast the pecans at 350˚F for 15 minutes and cool completely before adding to the salad
- Store leftovers in the refrigerator for up to 3 days. Do not freeze.
Nutrition
Calories: 197 | Carbohydrates: 5g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 52mg | Sodium: 210mg | Potassium: 361mg | Fiber: 1g | Sugar: 3g | Vitamin A: 98IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg