Curry Chicken Salad w/ greek yogurt

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 135.2
  • Total Fat: 4.1 g
  • Cholesterol: 16.5 mg
  • Sodium: 53.7 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 1.6 g
  • Protein: 10.2 g

View full nutritional breakdown of Curry Chicken Salad w/ greek yogurt calories by ingredient


Introduction

I love this curry chicken salad. I used greek yogurt instead of mayo; i did add one tablespoon of light mayo for taste. Add almonds or walnuts and grapes or cranberries and you have a yummy chicken salad! I served in a half a whole grain pita with lettuce and tomatoes. I love this curry chicken salad. I used greek yogurt instead of mayo; i did add one tablespoon of light mayo for taste. Add almonds or walnuts and grapes or cranberries and you have a yummy chicken salad! I served in a half a whole grain pita with lettuce and tomatoes.
Number of Servings: 5

Ingredients

    2 teaspoons curry powder (preferably Madras-style)
    1 tablespoon light mayonnaise
    1/2 cup plain fage total 0% greek yogurt
    2 tablespoons mango-ginger chutney from trader joes (or plain mango chutney but the add one teaspoon minced peeled fresh ginger)
    1/2 teaspoon grated orange peel
    2 pounds of skinless chicken breast will yield about 3 cups of 1/2-inch pieces cooked skinless boneless chicken breast
    1/2 cup dried cranberries
    1/2 cup thinly sliced green onions
    1/3 cup sliced almonds

Directions

Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl. Add light mayonnaise, yogurt, mango-ginger chutney,and grated orange peel. Whisk to blend. Stir in chicken, dried cranberries, green onions, and sliced almonds. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)

Serve in a whole grain pita or on whole grain bread with lettuce and tomatoes.

Serving Size: makes 5 half cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user BUMSWIG.