Curry Chicken Salad

One of my favorite things to do for lunch on the go is pick up Whole Foods salad bar. This recipe is something I created after years of being obsessed with their version of Curry Chicken Salad. But I would say this is better, as there is no canola oil and it won’t cost you $20 per bite :)

Recipe makes 2 servings

WHAT TO GRAB:

  • 1/2 lb chicken breast (cooked any way you’d like)

  • 3 celery stalks, chopped

  • 2 tbsp raisins

  • 2 tbsp sliced almonds

  • 1-2 tsp curry powder (start with one and see)

  • 1/4 cup plain Greek yogurt

  • 1 tsp apple cider vinegar

  • Salt and pepper to taste

  • Optional scallion for garnish

WHAT TO DO:

  1. Either cube or shred the chicken into bite-size pieces

  2. In a large bowl, mix together chicken, celery, raisins and almonds

  3. In a separate smaller bowl, mix together curry powder, Greek yogurt, salt/pepper and apple cider vinegar

  4. Pour dressing mixture into chicken in the larger bowl and mix well

  5. ENJOY :)

This is one of those recipes that tastes good a few hours after cooking. I like to eat it cold on a bed of greens or toast it on a piece of high fiber bread or crackers with a little melted cheese. So good!

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