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Skinny Curried Chicken Salad - The Krave Skinny Curried Chicken Salad - The Krave

Skinny Curried Chicken Salad

SkinnyCurriedChickenSalad

Have you ever had the curried chicken salad from Whole Foods? It is so good! I love it and used to eat it all the time but A) that got expensive and B) chicken salad isn’t exactly healthy…even when it’s from Whole Foods. So I decided to make my own version using some of the ingredients that I think makes the WF version so yummy like currants, mango chutney and almonds. I substitute non-fat plain greek yogurt for most of the mayo and I use just enough to moisten the chicken, but not so much that it’s drowning in it. This recipe is a good guideline but feel free to play around with the quantities. If you like a lot of crunch in your chicken salad, add more celery and almonds. Not a fan of curry? Leave it out. Can’t eat chicken salad without grapes? Toss ’em in. You get the idea.

Also, if you’re looking to save some time, buy a rotisserie chicken from the grocery store instead of roasting the chicken yourself. I do this all the time. Let the chicken sit on the countertop just long enough so that it’s cool enough to handle, about 30 minutes. Then using impeccably clean hands, shred the chicken into bite size pieces and throw away the skin and bones. If using your hands makes you squeamish you can use a knife and fork but really, it’s so much easier with your hands.

This recipe is very easy to double or triple for a crowd and will keep in the fridge for about 3-4 days. I take this to work for lunch with some fresh fruit, crackers and string cheese. So yummy. So easy.

Skinny Curried Chicken Salad
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 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
Instructions
  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.

 

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