Sunday, August 28, 2011

curried chicken salad.


Perhaps you have a huge container of 0% plain Chobani greek yogurt in your fridge, which you usually use in smoothies, but your blender is broken and you haven't purchased a new one yet.

Perhaps you do not like mayo because you think it's gloppy and bad, but you really would like to make some chicken salad.

Perhaps you want something quick for dinner because you are beat from rearranging and painting your living room.

Perhaps you and I have a lot more in common than we previously thought.

For a chicken salad with a kick of spice, yogurt for creaminess and tang, and a load of crunchy and sweet add-ins, please make this recipe today.


Curried Chicken Salad
serves four

For the bind:
1 cup plain greek yogurt
1 1/2 tablespoons olive oil
1/4 teaspoon pepper
1/2 teaspoon salt
1 1/4 teaspoon yellow curry powder

For the mix:
2 large cooked chicken breasts, diced
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup sliced almonds
1/2 cup currants

Add all of the bind ingredients to a large bowl.  Stir until combined.  Add mix ingredients, and fold together until evenly coated.


....and that's it.  Could a meal be any easier?  If you have any extra cooked chicken breasts on hand, the entire process takes five minutes.  Using plain greek yogurt (especially if you use a nonfat variety) is a healthy alternative to mayo, and also gives the salad a sort of tangy flavor that is really addictive.


Pile a spoonful on some toasted wheat bread with a few leaves of lettuce, use the salad like a dip with crackers, wrap it in a flatbread, or eat it straight from the bowl.  It's very yellow and very.  Very.  Good.

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