Curry Chicken Salad
Curry Chicken Salad is a balanced meal prep recipe bursting with flavour. It's packed with protein and delicious with crackers and veggies.
Servings: 5 servings
Ingredients
- 1 lb cooked chicken breast shredded
- ⅓ cup plain greek yogurt
- 3 tablespoon mayonnaise
- 2 teaspoon curry powder
- ¼ teaspoon turmeric
- 1-2 teaspoon honey your preference
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- 1 cup celery diced (about 2 stalks)
- 1 cup carrots shredded (about 1 large carrot)
- ½ cup green onions sliced (about 3 full green onions)
- ¼ cup sliced almonds
- ¼ cup dried cranberries or cherries, raisins etc.
- ¼ cup cilantro finely chopped
Instructions
- To a large mixing bowl, add shredded chicken, greek yogurt, mayonnaise, curry powder, turmeric, honey and lemon juice. Stir until fully combined. Season with salt and black pepper to taste.
- To the bowl, add celery, carrots, green onions, almonds, cranberries and cilantro. Stir to combine.
- Serve with crackers, in a lettuce wrap, as a topping on a salad or in a sandwich or wrap!
Notes
Greek yogurt and mayonnaise quantities can be altered to meet your personal tastes. I typically like to do a 2:1 ratio of yogurt to mayonnaise to ensure you are still getting that creamy taste and consistency, but you can choose to use all yogurt or all mayonnaise if you prefer.
To cook my chicken, I like to season my chicken with salt and black pepper and bake at 400F for about 20 minutes.
*I have included the nutrition information for this recipe below. Always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget both your body and soul need nourishment!
Nutrition
Serving: 1cup | Calories: 285kcal | Carbohydrates: 12g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 81mg | Sodium: 162mg | Potassium: 474mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4554IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 2mg
Did you know....rating and sharing recipes is one of the best ways you can support your favourite food bloggers? If you make this recipe, I would love if you clicked the stars below to leave a rating and/or sharing a photo on social media by tagging @nourishedbynic or using the hashtag #nourishedbynic!
