Curry Chicken Salad
One of my favorite things to do for lunch on the go is pick up Whole Foods salad bar. This recipe is something I created after years of being obsessed with their version of Curry Chicken Salad. But I would say this is better, as there is no canola oil and it won’t cost you $20 per bite :)
Recipe makes 2 servings
WHAT TO GRAB:
1/2 lb chicken breast (cooked any way you’d like)
3 celery stalks, chopped
2 tbsp raisins
2 tbsp sliced almonds
1-2 tsp curry powder (start with one and see)
1/4 cup plain Greek yogurt
1 tsp apple cider vinegar
Salt and pepper to taste
Optional scallion for garnish
WHAT TO DO:
Either cube or shred the chicken into bite-size pieces
In a large bowl, mix together chicken, celery, raisins and almonds
In a separate smaller bowl, mix together curry powder, Greek yogurt, salt/pepper and apple cider vinegar
Pour dressing mixture into chicken in the larger bowl and mix well
ENJOY :)
This is one of those recipes that tastes good a few hours after cooking. I like to eat it cold on a bed of greens or toast it on a piece of high fiber bread or crackers with a little melted cheese. So good!
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