Curry Chicken Salad

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We love a good curry chicken salad, but not when the chicken and warm curry flavor gets lost in a tub of mayo. We've got your solution! We use Greek yogurt in place of mayo to boost the protein and lower the fat content for a lunch you can feel good about. This chicken salad is great on its own, on high fiber crackers, or on top of greens.

low fat curry chicken salad

Ingredients (~5 cups):

  • 1 pound skinless, boneless chicken breast, boiled 
  • 1 cup nonfat plain Green yogurt
  • 1/2 cup raisins or dried apricots, diced
  • 1 apple, diced
  • 2 celery stalks, chopped
  • juice of 1 lemon
  • 1.5 tablespoons curry powder
  • 1/2 teaspoon cumin
  • dash of cayenne pepper
  • 1/2 teaspoon salt

Directions:

  1. Shred the chicken and place in a bowl
  2. Chop the celery, apples, and dried apricots if you choose to use them and add into the bowl with the chicken
  3. Add the Greek yogurt and lemon juice 
  4. Add the spices and mix well until a light yellow color