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.
Cook Time | 30 minutes |
Servings |
people
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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
Ingredients
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Instructions
- Mix together yogurt, mayo, salt, pepper, curry powder, and lemon juice.
- Add raisins and diced apple, celery, and scallion into mayo-yogurt mixture.
- Dice up chicken breasts and mix into mayo-yogurt mixture.
- Spoon 3/4 cup of chicken salad onto a bed of greens and garnish with cucumber, tomatoes, oil, and vinegar.