Curry Chicken Salad

Curry Chicken Salad

This chicken salad is so healthy and so delicious! Greek yogurt is a great, protein-packed substitute for mayo, and curry powder gives this recipe an extra flavor kick! Great on its own or on a sandwich!


  • 8 oz chicken breast boneless & skinless
  • 2 tsp olive oil
  • pepper to taste
  • salt to taste
  • Salad
  • 1/2 cup cashews
  • 1 stalk celery
  • 1-2 Tbsp curry powder
  • 1 cup Greek Yogurt
  • 1/4 cup green onion
  • 1/2 lemon juiced
  • 1/8 tsp pepper
  • 1/4 cup raisins
  • salt to taste
  • Procedure

  • Preheat oven to 400 degrees Fahrenheit.
  • On a baking sheet lined with foil and sprayed, dress chicken breast lightly in olive oil and season to taste with salt and pepper.
  • Bake for about 30 minutes, until heated through to 165 degrees Fahrenheit.
  • Remove from oven and allow to cool slightly. While still warm, use two forks to shred tender chicken breast into pieces.
  • Allow shredded chicken to cool completely.
  • In a large mixing bowl, toss shredded chicken with salad ingredients (except for lemon juice) until well coated and combined.
  • Finish with a squeeze of lemon juice, serve, and enjoy!
  • Nutritional Info

    Serving: 1 serving,
    yields 4 servings servings
    Calories: 205

    • 14g Carbs

    • 9g Fat

    • 19g Protein

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