Survey says ya'll like chicken salad. Enough that you made my Basil Chicken Salad one of the most read recipes on the blog to date. So when I had leftovers from 5-Spice Beer Can Chicken, I naturally thought of you, dear blog readers.
Let's take a detour to spicy town, shall we? Curry makes this chicken salad extra special, in a sassy kind of way. And HELLO color!
The sweetness of the golden raisins provides a lovely balance to the punch of curry, while cilantro provides brightness.
1lb chicken, chopped
1 cup nonfat Greek yogurt
3 stalks celery, chopped
3 green onions, chopped
3 tablespoons cilantro, minced
2 heaping tablespoons curry powder
1/4 cup toasted almonds
1/2 cup golden raisins
Combine yogurt, curry and S&P until mixed. In a separate bowl, toss chicken, almonds, raisins green onion, cilantro and celery. Toss dressing and chicken mixture.
Enjoy as a sandwich or with pita chips and vegetables.