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