Chicken Curry Salad

This is one of my go-to recipes that I’ve had in my recipe file folder (i.e. folder full of magazine clippings, recipe cards, print-outs, etc) since 2006.  It’s based on a curry chicken salad recipe from Health magazine but I’ve altered it quite a bit – I stick to simple.

Most chicken salads are full of mayo–not this one.  The sauce is made from Greek yogurt.  So it’s like a double-punch of protein–chicken and yogurt.  And the curry is not over-powering.  It adds a unique taste.


Chicken Curry Salad

3-4 chicken breasts, boiled and shredded
2 stalks celery, chopped (leaves removed)
1/2 cup Greek yogurt
2 tsp curry
2 tsp ginger
1 tsp lemon juice
1/4 cup golden raisins (or 1 cup sliced grapes when in season)

1.  Boil the chicken in water; this takes about 10-15 minutes.
2.  Let the chicken cool and shred (easy to do by pulling chicken apart with 2 forks)
3.  Toss the chicken and celery together in a large container
4.  In a separate bowl, combine the yogurt, spices, lemon juice; you may need to add more Greek yogurt if you like very creamy chicken salad
5.  Toss the chicken and celery with the yogurt sauce
6.  Add the raisins and stir until all of the chicken is coated
7.  Store in an air-tight container in the refrigerator

This is delicious as a sandwich or on a bed of fresh spinach.  Enjoy!

Later this week I’ll have another recipe that uses up the rest of the bunch of celery you may have on-hand after making the salad.

Celery – thumb’s up or down?  Favorite chicken salad?  Favorite sauce made with Greek yogurt?