Wednesday, September 5, 2012

Curry Chicken Salad

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.

Curry Chicken Salad
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.

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