Curry Chicken Salad
Curry chicken salad is a step up from the classic chicken salad because it’s brimming with those flavorful middle eastern spices. It’s also lightened up by using Greek yogurt in place of most of the mayo. It will leave people wondering what makes it so good! With most of the curry chicken salad recipes out there, you’ll find that they call for “curry powder.” I’m actually not a big fan of pre-blended curry powders for a number of reasons.
They are all different among each brand, so if i tell you to use curry powder but my curry powder had 4 different ingredients, then yours it’s not going to taste the same. I also prefer to add as much heat as i like (because my kids don’t tolerate it well), and most curry powders are spicy! So a homemade blend it is, and it’s perfectly fitting for this homemade chicken salad recipe. This blend uses coriander, cumin, ginger, turmeric, cardamom and/or nutmeg, and cayenne. I love eating this curry chicken salad as a sandwich or as lettuce wraps. If you are looking to cut carbs, go for the lettuce wraps. It still makes such a filling lunch with fewer carbs and calories. Either way though, you’ll end up with a perfectly tasty and satisfying lunch! Perfect served in bread or lettuce leaves.
Ingredients:
Chicken salad
- 2 1/2 cups cooked diced boneless skinless chicken breasts, chilled
- 1 cup small grapes, halved
- 3/4 cup diced celery
- 1/2 cup Fisher Sliced Almonds
- 1/3 cup chopped green onions
- 3 Tbsp chopped cilantro (optional)
Dressing
- 2/3 cup plain fat-free Greek yogurt
- 3 Tbsp full fat mayonnaise
- 1 Tbsp fresh lemon juice
- 1 Tbsp honey
- 1 tsp ground coriander
- 3/4 tsp ground cumin
- 1/2 tsp ground ginger
- 1/4 tsp (heaping) turmeric
- 1 pinch ground cardamom or nutmeg, and cayenne pepper
- Salt and freshly ground black pepper