Curried Chicken Salad
- Prep Time: 10
- Total Time: 10 minutes
Ingredients
Scale
- 2 large, baked chicken breasts, the meat from one rotisserie chicken, OR two cans of chickpeas, rinsed and drained. I used a rotisserie chicken, and it was about 3 C meat.
- 6 oz plain yogurt of choice (I used goat’s)
- 1 heaping T mayo of choice (I used Veganaise)
- 1 chopped fresh scallion
- 2 minced celery ribs
- 1/2 C raisins or dried cranberries
- 1/4 C slivered almonds (plus more for garnish)
- 1 t curry powder
- 1/2 t tumeric
- 1/2 t garlic powder
- 1/4 t salt
- juice 1/4 lemon
- pinch of white pepper
Instructions
- In a large bowl, shred the chicken using your fingers, two forks or a stand mixer with the paddle attachment.
- In another bowl, combine the yogurt, mayo, spices, lemon juice and stir well.
- Add in the chicken, mayo mix, dried fruit, almonds and onions.
- Mix and taste to adjust seasonings.
Notes
- Store in a sealed container in the fridge for 3-4 days and enjoy as a quick snack or main lunch component.
Find it online: https://fitnessista.com/curried-chicken-salad/