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Chicken Curry Salad

Servings 4
Calories 265 kcal


¾ cup nonfat Greek yogurt

    1 tablespoon curry powder

      1 tablespoon honey

        1 lbs. chicken breast, cooked* and cubed

          ¼ cup celery, chopped (approximately 1 stalk)

            ¼ cup sliced almonds

              ¼ cup golden raisins

                ¼ cup apples, diced (approximately ¼ medium apple)

                  1 tablespoon chives


                    • In a small bowl, mix together Greek yogurt, curry powder and honey until well combined.
                    • In a large bowl, combine the chicken, celery, almonds, raisins and apples. Stir in Greek yogurt mixture until chicken mixture is fully coated.
                    • Top with chives. Serve immediately or refrigerate until ready to eat.


                    *We recommend poaching chicken for this recipe! Follow these instructions to poach chicken:
                    1. Fill a pot with cold water (enough to just cover the chicken breast/s laid in an even layer).
                    2. Season the water with some salt and pepper.
                    3. Place your chicken breast or breasts in an even layer on the bottom of the pot of cold water and heat over medium until the water just barely begins to simmer, then turn it down to low.
                    4. Cook on low for 15 Minutes or until the internal temperature of the thickest part of the chicken breast reaches 165°F. Once it reaches that temperature, immediately remove the chicken from the water. 
                    NUTRITION INFORMATION Yield: 4 Servings
                    Amount Per Serving: Calories: 265, Total Fat: 5.9g, Saturated Fat: 0.7g, Cholesterol: 68.6mg, Sodium:139.4mg, Total Carbohydrates: 18.4g, Dietary Fiber: 2.6g, Total Sugars: 14.1g, Protein: 33.5g