Curried Chicken Salad
The dressing in the Healthy Curry Chicken Salad sounds really good, but I do like the raisins and almond combination in the Curried Chicken Salad recipe.
Healthy Curry Chicken Salad
from https://www.gimmesomeoven.com/
Recipe inspired by Trader Joe's curry chicken salad. I like to add in lots of fresh red grapes for extra texture and sweetness (versus the raisins used in the TJ’s version), 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 flavors have had a chance to meld. So good!
Chicken Salad Ingredients:
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 batch Greek Yogurt Curry Sauce
Greek Yogurt Curry Sauce Ingredients:
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
To Make The Chicken Salad:
Toss all ingredients together in a large bowl until combined.
Serve immediately, or store in a sealed container for up to 4 days.
To Make The Greek Yogurt Curry Sauce:
Whisk all ingredients together in a medium bowl until combined. Taste, and season with extra salt, pepper, and/or lemon juice if needed.
4 to 6 servings
Curried Chicken Salad
from https://www.thepioneerwoman.com/
This is my all-time favorite chicken salad. It's even better when you serve it on a buttery croissant!
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/4 cup heavy cream
1/4 cup fresh cilantro, chopped
3 Tbsp. curry powder
1 Tbsp. sugar
Kosher salt and black pepper, to taste
3 cups diced rotisserie chicken
3/4 cup golden raisins
1/2 cup slivered almonds
4 scallions, thinly sliced
3 stalks celery, thinly sliced
6 large croissants, split
Whisk the mayonnaise, yogurt, heavy cream, cilantro, curry powder and sugar in a large bowl. Season with salt and pepper.
Add the chicken, raisins, almonds, scallions and celery and toss to coat completely. Taste and add more salt and pepper, if needed. Refrigerate for at least 30 minutes and up to overnight. Serve on the croissants.
6 servings
