Skinny Curried Chicken Salad
Prep time
Cook time
Total time
Serves: 4
  • 3 bone-in, skin-on chicken breasts
  • Olive oil
  • Salt and pepper
  • ½ cup plain, non-fat greek yogurt
  • 2 tablespoons mayonnaise
  • ½ teaspoon curry powder
  • 2 tablespoons mango chutney (I like Major Greys)
  • ½ cup diced celery, about 1-2 stalks
  • ½ cup currants
  • ¼ cup sliced almonds
  1. Preheat the oven to 400 degrees.
  2. Place the chicken breasts on a sheet pan and drizzle with olive oil. Season with salt and pepper and roast for 30-40 minutes or until the internal temperature of the chicken has reached 165 degrees.
  3. Set chicken aside until it's cool enough to handle. Remove the meat from the bones and discard the skin and bones. Chop the chicken into bite sized pieces and set aside until cooled completely.
  4. In a large bowl stir together the yogurt, mayonnaise, curry powder and chutney until thoroughly combined. Fold in the chicken, celery, currants and almonds and season, to taste, with salt and pepper.
  5. Refrigerate for a few hours to allow the salad to chill and the flavors to blend.
Recipe by The Krave at