Curry Chicken Salad

This recipe is one of my go-to’s for a protein-packed lunch. It comes together quickly with cooked chicken (diced or shredded), toasted cashews, shredded carrots, cilantro, red onion, and a simple Greek yogurt curry sauce. I also like to add in lots of fresh red grapes for extra texture and sweetness, and prefer to lighten up the curry sauce with plain Greek yogurt instead of mayo. Together, the ingredients combine to create the perfect balance of sweet and savory flavors, crunchy and tender textures, with a perfectly spiced creamy dressing. And the leftovers taste even better the second day after the the flavors have had a chance to meld. So good!

Feel free to serve this curry chicken salad up between slices of bread to make a sandwich, roll it up in a tortilla to make a wrap, scoop it into lettuce wraps, serve it with crackers for dipping — there are so many ways to enjoy this delicious and versatile salad. So enjoy, enjoy!

• 1 pound boneless skinless chicken breasts, cooked and cubed
• 1 cup grapes, halved
• 1/2 cup roughly-chopped fresh cilantro, lightly-packed
• 1/2 cup shredded carrots
• 1/3 cup chopped toasted cashews
• 1/4 cup finely-diced red onion

• 1 cup plain Greek yogurt
• 1 tablespoon freshly-squeezed lemon juice
• 1 tablespoon honey
• 1 teaspoon garam masala
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• pinch each of salt and pepper