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?

Side Dish: Gingered Slaw

Today I’m sharing a recipe that I recently made as a side-dish that turned into a meal.

The January issue of Shape magazine included a bevy of great recipes including one for Gingered Apple-Cabbage Slaw.  As with most recipes, I tweaked this one to my own tastes.

Gingered Slaw

1 small apple sliced (I used a honeycrisp – you’ll want a sweet apple)
Juice of 1 lemon
2, 14 oz. bags of coleslaw (cabbage, carrots)
2 T apple cider vinegar
2 tsp ground ginger (or more)
1/2 tsp honey
1 tsp dijon mustard
1/4 tsp garlic salt
1-2 T creamy peanut butter
1/4 cup golden raisins
cilantro and chopped peanuts to garnish

*Stir together the lemon juice, vinegar, ginger, honey, mustard, salt and peanut butter until mixed well.
*Add the coleslaw, apple, raisins to the dressing.  Mix well so that the coleslaw is coated in dressing.
*Add the raisins and cilantro and mix one more time.  Sprinkle chopped peanuts on top before serving.

Gingered Coleslaw

This recipe can be tweaked to your own tastes.  For example, if you prefer sweeter food, add more honey.  If you want an extra kick, more ginger.  You could use fresh ginger, chop your own head of cabbage, shred carrots, but the bags of coleslaw are worth it because they really make this quite easy and fast to prepare.  (Note:  The Shape recipe included peanut oil and scallion.)

Serve this as a side dish with burgers, as a salad main dish, or eat it in a wrap.  It’s a versatile and fresh dish.

What’s your favorite side dish?