Easy Curry Chicken Salad

Photo Credit
S. Perreault
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes about 4 servings
Category
Course
Preparation Method
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This light curry chicken salad is dressed in a lemony mix of nonfat yogurt with just a touch of mayonnaise. Nuts are a source of “good” fat; apple chunks supply fiber.

It is wonderful, pretty too, no matter how you make it. Very easy and quick. If you prefer an all-mayo chicken salad, you can substitute the yogurt with a mayonnaise. 

Ingredients
1 cup cooked and diced chicken
1 stalk celery, diced
1 bunch green onions, diced
1 tablespoon curry powder
1/4 cup raisins
1/4 teaspoon salt, or to taste
1 teaspoon lemon juice
1 large Granny Smith apple, diced
4 ounces walnuts, almonds, pecans, or other nuts
1 cup red or green grapes, diced or cut in small pieces
6 tablespoons plain nonfat Greek yogurt
1 tablespoon mayonnaise

Instructions

Combine ingredients one at a time and then mix thoroughly with mayonnaise.

Chill and serve over a few lettuce leaves. Sprinkle lightly with a dash of curry powder.

If desired, serve with toasted pitas or simply spoon one cup over a lettuce leave.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...