Curried Light Chicken Salad

July 15, 2017

Curried Light Chicken Salad


As far as I’m concerned, I have a really clear idea of what a chicken salad should taste: crunchy, salty and sweet, juicy and tangy, fresh and light, flavorful and satisfying.
Believe it or not, this Curried Light Chicken Salad is all the above and maybe even more.
Which is the reason why I’ve been making big batches of this and snack on it throughout the week and pack it up for lunch.
YUM!

Cranberries


The light and spicy chicken salad is dressed in a lemony mix of Greek yogurt with just a touch of mayonnaise. The flavor is boosted by aromatic curry powder and cilantro.
Dried cranberries add a nice sweet zing, celery brings a fresh crunch (mandatory for any chicken salad), while apple chunks supply fiber.
The balance of celery, apples, and cranberries with fragrant curry elevates chicken salad to a new level.

Curried Light Chicken Salad


This Curried Light Chicken Salad is a welcome change from ordinary chicken salad.
And there are so many ways to serve it: a simple sandwich with lettuce and tomato for a picnic with the weather still warm or scooped onto a big bed of greens for a light dinner or with crackers for a tasty snack.

Curried Light Chicken Salad


Sounds good?
If so, come, pull up a chair, sit down next to me. I made more than enough to share.

Curried Light Chicken Salad                                                                                                              Print this recipe!

Note: If you don’t have time to cook your own chicken breast, an organic rotisserie chicken works great here.

Ingredients
Serves 4

2 boneless chicken breasts
1 vegetable bouillon
1 (6oz / 170gr) container Greek yogurt
2 tablespoons mayonnaise (make your own paleo mayonnaise with this recipe)
1 tablespoon lemon juice
2 teaspoons curry powder
1 teaspoon salt
½ apple, cored and chopped into small chunks
2 celery stalks, diced
½ onion, finely chopped
½ cup dried cranberries
Fresh cilantro for serving

Directions

Place chicken breasts in a medium saucepan and cover with water. Add vegetable bouillon, bring to a boil, lower to a simmer, cover and cook for 20 to 25 minutes, or until the chicken is cooked through.
Remove chicken from the saucepan and place onto a cutting board. Let cool for 15 minutes and then cut into small bites. Set aside.
In a small bowl combine Greek yogurt, mayonnaise, lemon juice, curry powder, and salt.
In a large bowl toss chicken, apple, celery, onion, cranberries, and Greek yogurt mixture.
Take a taste and adjust seasoning as needed.
Refrigerate until cool, at least 1 hour.
Serve with chopped fresh cilantro.
Keep in an airtight container in the refrigerator up to 3 days.

Nutrition facts

One serving yields 245 calories, 8 grams of fat, 20 grams of carbs, and 26 grams of protein.

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