Curry Chicken Salad (including dairy free option)

During our time living in Mexico City, we happened upon this little French bistro that had this AMAZING curried chicken salad with a cranberry chutney. Words can’t express my love for this salad; It became my pregnancy craving for munchkin #1. When we moved back to the states a few months later and I was pregnant with munchkin #2, I started with the crazy cravings again. After much fiddling with the recipe, I came up with my own version that satisfied my craving but also was a bit healthier. It has since become a client and family favorite! 

This salad has no mayonnaise, is packed with veggies and can be simplified by using a rotisserie chicken… because honestly who can resist those $5 gems. I get one every week at the store. Every week. I even know what time our local stores finish roasting them so I don’t do my weekly shopping too early. #embarrassing 😉 

I digress… onto the purpose of this post, THE RECIPE:


Curry Chicken Salad

  • 1 rotisserie Chicken picked and chopped or 4 chopped and cooked chicken breasts
  • 1/2 zucchini cubed 
  • 1/4 red onion chopped
  • 3 TBSP plain Greek yogurt
  • 1/2 cup craisins or dried cherries
  • 1 1/2 tsp curry powder
  • Sea salt and pepper to taste
  1. Add all ingredients except yogurt and curry powder to a large mixing bowl. 
  2. Add Greek yogurt and sprinkle the curry powder only on top of the yogurt
  3. Mix curry powder into yogurt and then mix all contents of bowl until well distributed. (You can also mix the yogurt and curry powder in a small bowl first. It helps to evenly distribute the powder and absorb faster) Add more yogurt if you like a creamier texture.
  4. Serve anyway you want 🙂 I usually add some chopped spinach and eat it as a salad or on toasted whole grain pita bread. 

*This will make approximately 6-8 servings. It lasts in the fridge for about 3 days so we use it all of the time for lunches for the week. Prep it on Sunday and you have lunch until Thursday! 

*Dairy Free Option: You can also use 1/2 of an avocado instead of the yogurt to make this dairy free. Smash the avocado in a separate bowl and add curry powder before mixing together with other ingredients. 

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