I am not a huge fan of traditional chicken salad for two main reasons, 1) I don’t particularly care for mayo and 2) in my opinion, chicken salad usually doesn’t pack a flavor punch. Curry Chicken Salad is an awesome alternative in terms of health and flavor. I first tried a version of curry chicken salad at my Mother-in-Law’s house. Yum! I never really followed any particular recipe for this dish…just created my own with the flavors that I love! The curry powder and lime juice provide a really fresh strong flavor. Serve on fresh lettuce or spinach or on wheat toast or even a croissant for an indulgent lunch!
Curry Chicken Salad (Serves 8)
4-5 chicken breasts, boiled and shredded
1 can garbanzo beans, drained and rinsed
3/4 cup celery, diced
20 red grapes, halved
1/2-1 cup cilantro, chopped
3/4 cup plain greek yogurt
1/4 cup low fat mayonnaise (there is no reason you can’t use 1 cup of greek yogurt and forget the mayo altogether if you prefer)
3 tsp curry powder
1/2 tsp minced onion (dried) or sub a couple Tbsp of fresh minced onion or scallions
1/2 tsp salt
juice of 1/2 of lime
Bring a large pot of water to a boil. Boil chicken breasts for 15-20 minutes or until cooked through. Remove from water, let cool, and then shred chicken. While chicken is cooking whisk together greek yogurt, mayonnaise, curry powder, minced onion, salt and lime juice in small bowl. In a large bowl, combine chicken, garbanzo beans, celery, and grapes. Add yogurt mixture and stir well. Add 1/2-1 cup chopped cilantro.
Optional add ins: crushed cashews, dry roasted peanuts or sliced almonds.