Chunky Curried Chicken Salad
Chicken salad has earned a bad rep because it's usually smothered in mayonnaise. I'm here to change that!
You'll Need:
1 boneless skinless chicken breast, about 8 oz
1 cup nonfat, plain Greek yogurt
1/2 tbsp curry powder
1 small apple, chopped
1/4 c golden raisins
1/4 c chopped walnuts
1 tbsp cilantro, chopped
salt + pepper
Here's How:
1. Bring a small pot of water to a boil and season with salt. Cut the chicken breast into 4 pieces and cook in the boiling water about 10 minutes. Transfer the chicken to a strainer or plate and let it cool. (You can grill the chicken, too!)
2. While the chicken cools, mix together the yogurt, apple, raisins, walnuts, cilantro, curry powder, salt and freshly ground black pepper in a large bowl.
3. Cut the chicken into cubes, then add it to bowl. Mix well, then place the bowl in the refrigerator until it's as cold as you like. Serve in a whole grain pita or oven greens.
1 boneless skinless chicken breast, about 8 oz
1 cup nonfat, plain Greek yogurt
1/2 tbsp curry powder
1 small apple, chopped
1/4 c golden raisins
1/4 c chopped walnuts
1 tbsp cilantro, chopped
salt + pepper
Here's How:
1. Bring a small pot of water to a boil and season with salt. Cut the chicken breast into 4 pieces and cook in the boiling water about 10 minutes. Transfer the chicken to a strainer or plate and let it cool. (You can grill the chicken, too!)
2. While the chicken cools, mix together the yogurt, apple, raisins, walnuts, cilantro, curry powder, salt and freshly ground black pepper in a large bowl.
3. Cut the chicken into cubes, then add it to bowl. Mix well, then place the bowl in the refrigerator until it's as cold as you like. Serve in a whole grain pita or oven greens.
Notes: This chicken salad is very creamy, so there's plenty of room to use more chicken, nuts and apples. And like a lot of recipes, it seems to taste even better the next day!
