low carb

Curry Chicken Salad Salad
A lightened up version of traditional chicken salad with an anti-inflammatory boost from the curcumin compound found in curry powder. Wrapping your salad in collard leaves or radicchio adds a nice crunch and freshness and is a great option for those with gluten-intolerance or sensitivities, or for those looking to add some extra veggies in their day.
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Cook Time 30 minutes
Servings
people
Ingredients
  • 2 roasted skinless boneless chicken breasts
  • 1 Tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon Pepper
  • 1 small apple diced, skin on
  • 1/4 cup raisins
  • 1 celery stalk diced
  • 2 scallion stalks white and green parts diced
  • 1/2 cup unsweetened plain greek yogurt unsweetened
  • 1/2 cup mayo
  • 2 lemons juiced
  • 2 Tablespoons curry powder
  • 8 cups mixed greens
  • 1 cucumber chopped
  • 1 pint cherry tomatoes sliced in half
  • oil & vinegar to drizzle
Cook Time 30 minutes
Servings
people
Ingredients
  • 2 roasted skinless boneless chicken breasts
  • 1 Tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon Pepper
  • 1 small apple diced, skin on
  • 1/4 cup raisins
  • 1 celery stalk diced
  • 2 scallion stalks white and green parts diced
  • 1/2 cup unsweetened plain greek yogurt unsweetened
  • 1/2 cup mayo
  • 2 lemons juiced
  • 2 Tablespoons curry powder
  • 8 cups mixed greens
  • 1 cucumber chopped
  • 1 pint cherry tomatoes sliced in half
  • oil & vinegar to drizzle
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Print Recipe
Instructions
  1. Mix together yogurt, mayo, salt, pepper, curry powder, and lemon juice.
  2. Add raisins and diced apple, celery, and scallion into mayo-yogurt mixture.
  3. Dice up chicken breasts and mix into mayo-yogurt mixture.
  4. Spoon 3/4 cup of chicken salad onto a bed of greens and garnish with cucumber, tomatoes, oil, and vinegar.