Healthy Curry Chicken Salad

By lihui

6 Person

15 Minutes

0 Calories

This Healthy Curry Chicken Salad recipe is quick and easy to make, and full of feel-good ingredients and mega-delicious flavor. It's also naturally gluten-free and perfect for meal planning! This salad is everything I want to come for lunchtime, and I've got some substitutions and ideas for you on how to make it your perfect curried chicken salad too.

Ingredients

1 pound Cooked chicken, cubed
1/2 cup Plain yogurt (2+% fat)
3/4 cup Celery stalks, diced
1/4 cup Red onion, finely chopped
1/4 cup Parsley or dill, finely chopped (optional)
1 cup Pecans
1/4 cup Mayo
2 teaspoons Dijon mustard
1 teaspoon Any vinegar (except balsamic)
1/2 teaspoon Salt
Ground black pepper, to taste

Method

01

Refrigerate for at least 2 hours as salad tastes best cold. Serve with greens, quinoa, brown rice or make a chicken salad sandwich with whole wheat bread.
02

In a medium bowl, add toasted pecans, chicken, celery, onion, parsley, yogurt, mayo, mustard, vinegar, salt and pepper. Stir gently to mix and adjust salt to taste if necessary.
03

In a small skillet, add pecans and toast on low-medium heat until fragrant and brown-ish, stirring often. Transfer to a cutting board, let cool a bit and chop coarsely.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Salad Recipes

Healthy Curry Chicken Salad

4.7

( By lihui )

01 Information

Grade easy
Serving 6 servings
Cook Time 15 Mins
Total Time 15 Mins

02 Ingredients

1 pound Cooked chicken, cubed

1/2 cup Plain yogurt (2+% fat)

3/4 cup Celery stalks, diced

1/4 cup Red onion, finely chopped

1/4 cup Parsley or dill, finely chopped (optional)

1 cup Pecans

1/4 cup Mayo

2 teaspoons Dijon mustard

1 teaspoon Any vinegar (except balsamic)

1/2 teaspoon Salt

Ground black pepper, to taste

03 Method

Step 1

Refrigerate for at least 2 hours as salad tastes best cold. Serve with greens, quinoa, brown rice or make a chicken salad sandwich with whole wheat bread.

Step 2

In a medium bowl, add toasted pecans, chicken, celery, onion, parsley, yogurt, mayo, mustard, vinegar, salt and pepper. Stir gently to mix and adjust salt to taste if necessary.

Step 3

In a small skillet, add pecans and toast on low-medium heat until fragrant and brown-ish, stirring often. Transfer to a cutting board, let cool a bit and chop coarsely.

04 Author