Thursday, February 4, 2010

Curried Chicken Salad

We got a large bag of salad mix in our CSA today so I wanted dinner to be a filling salad of some sort.  I had most of the things we needed for Ellie Krieger's Curried Chicken Salad so I made that to go on top of the greens.  I didn't have grapes so I used an apple instead.

The only thing that took a little while was defrosting, then cooking, then dicing the chicken, because I didn't decide I was going to make it until after I got home from work.  Other than that it was really easy.  I don't like traditional chicken salads (too much mayo--YUCK!) but I LOVED the yogurt-mayo-curry combo in this version!

Curried Chicken Salad
adapted from "So Easy" by Ellie Krieger
Serves 4

1/4 cup sliced almonds, toasted
1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
2 1/2 cups cubed cooked chicken breasts (about 1 1/4 pounds)
1 cup halved red grapes (I didn't have grapes, but I had an apple, which was good too)
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper to taste
5 ounces mixed salad greens (about 5 cups lightly packed)
4 lemon wedges (this would have been a nice touch; we didn't have any)
4 ounces pita chips (we didn't have any of these either)

Mix together the yogurt, mayo, and curry powder in a large bowl.  With a spatula, fold in the chicken, grapes, and cilantro and season with salt and pepper.

Make a bed of salad on a plate.  Top with a scoop of the chicken salad.  Sprinkle with almonds and squeeze a lemon slice over it just before serving.  Serve with pita chips.

The chicken salad will keep for up to three days in the fridge, and you could easily pack it up and bring it to work for lunch.

1 comment:

  1. I love curry chicken salad so I bet I would love this one. Looks so healthy!


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