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.
Servings
4people
Cook Time
30minutes
Servings
4people
Cook Time
30minutes
Ingredients
  • 2 roasted skinless boneless chicken breasts
  • 1Tablespoon olive oil
  • 1/8teaspoon salt
  • 1/8teaspoon Pepper
  • 1 small applediced, skin on
  • 1/4cup raisins
  • 1 celery stalkdiced
  • 2 scallion stalkswhite and green parts diced
  • 1/2cup unsweetened plain greek yogurtunsweetened
  • 1/2cup mayo
  • 2 lemonsjuiced
  • 2Tablespoons curry powder
  • 8cups mixed greens
  • 1 cucumberchopped
  • 1 pint cherry tomatoessliced in half
  • oil & vinegar to drizzle
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.