Curried Chicken Salad
Type: Entree
Cuisine: Middle Eastern
Prep Time:
Cook Time:
Total Time:
Serves: 4 servings
- 1 lb. chicken breasts or chicken breast tenders
- ½ cup plain Greek yogurt
- ¼ cup mayo
- 1 cup seedless red grapes, halved
- ½ cup pistachios or slivered almonds
- 2 stalks of celery, chopped
- 1 Tbsp. olive oil
- 1 Tbsp. honey
- ½ lemon, juiced
- 2 Tbsp. curry powder, divided
- 2 tsp. garlic powder, divided
- 2 tsp. onion powder, divided
- 1 tsp. turmeric
- Salt and pepper, to taste
- Handful of cilantro
- Cut the chicken breasts in half horizontally so they are thin.
- Sprinkle 1 Tbsp. curry powder, 1 tsp. garlic powder, 1 tsp. onion powder and ½ tsp. turmeric evenly on chicken. Season with salt and pepper, to taste.
- Saute over medium-high heat until golden brown color and cooked through.
- When chicken is cool, mix in medium bowl with remaining ingredients.
- Serve on a salad, in a tortilla wrap, on a sandwich, etc!
Serving Size: ¼ Calories: 277 Fat: 10 g Saturated Fat: 1 g Carbohydrates: 20 g Sodium: 700 mg Fiber: 3 g Protein: 29 g Cholesterol: 70 mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2024/02/curry-chicken-salad/
3.5.3226