Curried Chicken Salad

Curried Chicken Salad
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 139.0
  • Total Fat: 4.5 g
  • Cholesterol: 42.1 mg
  • Sodium: 397.8 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 4.2 g
  • Protein: 14.4 g

View full nutritional breakdown of Curried Chicken Salad calories by ingredient
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Introduction

This salad is packed with vegetables and deliciousness. The spicy warm heat of the curry and cayenne pair nicely with the cool yogurt. Using yogurt instead of mayo lightens this recipe up to make the perfect lunch that makes your coworkers drool! This salad is packed with vegetables and deliciousness. The spicy warm heat of the curry and cayenne pair nicely with the cool yogurt. Using yogurt instead of mayo lightens this recipe up to make the perfect lunch that makes your coworkers drool!
Number of Servings: 8

Ingredients

    Salad:
    4 boneless skinless chicken thighs
    1 5-6 oz boneless skinless chicken breast
    3 cloves Garlic smashed or minced fine
    1/2 sweet onion finely chopped
    1 pepper Jalapeno Pepper finely minced
    1/2 cup frozen peas, rinsed and drained
    1 medium red bell pepper chopped
    5 large stalks of Celery chopped

    Dressing:
    5 tbsp yellow Curry powder
    1 lemon zested and juiced
    1 tsp Salt
    2 tbsp fresh cracked black pepper
    2 tsp cayenne pepper (leave out if you don't like spicy food)
    1 cup or single serving container coconut yogurt
    1 tbsp cage free mayonaisse
    1/2 bunch of cilantro chopped (garnish)

Tips

You can substitute greek yogurt or plain nonfat sour cream for the coconut yogurt.


Directions

Preheat oven to 375 F. Lighty oil/spray a pan and place chicken thighs and chicken breast. Lightly season with about 1 Tblsp of the curry powder, a dash of salt and a dash of black pepper. Bake for 20-30 minutes or until meat is completely cooked. Cool in refrigerator. (Note you can use leftover grilled chicken, baked chicken or roasted chicken from the night before!). Chop into 1/2 - 1" pieces.

In a large bowl whisk together the dressing ingredients: curry powder, lemon zest, lemon juice, salt, pepper, cayenne pepper (optional), coconut yogurt and mayo.

Add chopped onion, jalapeno, red bell pepper, celery, garlic and chopped chicken. Stir to evenly coat all the salad ingredients. Garnish with cilantro.

Serve with a warmed whole wheat pita or on top of a pepper lettuce blend (arugula, baby kale, baby beet greens, romaine, endive).

Serving Size: makes 8 1 1/2 cup servings

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