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Curry Chicken Salad Recipe

Curry Chicken Salad

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Servings: 4 

Estimated Total Preparation Time: 45 minutes

This Indian-influenced chicken salad – made with low-fat yogurt instead of mayo – makes a tasty treat for tonight’s dinner.

Recipe Nutritional Information:

Calories per Serving: 491

Total Protein per Serving: 41 grams 

Total Carbs per Serving: 36 grams 

Total Fat per Serving: 21 grams 

Saturated Fat per Serving: 3 grams 

Total Fiber per Serving: 5 grams

Recipe Ingredients:

1 lb boneless, skinless chicken breast

½ cup golden raisins

½ cup shredded carrot

½ cup almonds, slivered

1 cup low-fat Greek yogurt

2 tbsp yellow curry powder

8 oz mixed salad greens

1 tbsp white wine vinegar

3 tbsp vegetable oil

Salt and pepper


Poach the chicken breast in hot water just below a simmer for 15 minutes. Remove from heat and let sit in the hot water for another 10 to 15 minutes. Remove chicken from water and cut into small cubes.

In a bowl, add the cooled-down chicken, raisins, carrot, almonds, yogurt, and curry. Mix well to incorporate all ingredients, especially the curry powder. Add salt and pepper to taste.

Make a simple dressing for the greens by whisking together vinegar and oil. Add salt and pepper to taste.

To serve, dress greens and place on plate with a mound of curried chicken salad. (For a quicker result use leftovers from a precooked chicken, removing skin and bones.)


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