We get emails often about the food we post on Instagram. Most of the time it’s something that we cooked to eat at home or a recipe we are testing for a client. Earlier this week, I posted a chicken salad I made and ate for lunch and it was a hit with our followers so today I’m going to give you the tea on it. One of my culinary mentors who gave me my first job in the industry LOVES curry chicken salad! Whenever I eat it I am reminded of her.
It goes perfectly with our theme for the month of being Heart Healthy in what we eat. The powerhouses in this salad are grapes, curry powder, celery, and Greek yogurt! You saw in our Brownie Parfaits how much we love greek yogurt, and it’s great for you! In our version of this salad, we subbed mayo traditionally used in chicken salad for half plain non – fat Greek yogurt and half light mayo. I also used fresh herbs which is a great way to add flavor to your dishes with compromising their health benefits. I hope you enjoy it!
Curry Chicken Salad
1/2 c. Light Mayonnaise
1/2 c. Plain non – fat Greek Yogurt
2 Sprigs of Thyme chopped fine (No stems)
1 Tbsp. Curry Powder
Kosher Salt, Black Pepper, to taste
2 Cooked Chicken Breasts, cubed
1/2 red onion, diced small
1/2 Celery Stalk, diced
1/2 c. Red Grapes, halved
Mix mayo, yogurt, herbs, and seasonings together in a bowl. Taste a little to check your seasoning before adding the chicken. Fold chicken in “dressing” until evenly coated. Add onion, celery, and grapes and combine. Refrigerate for at least 30 minutes before serving.
For an added heart healthy bonus serve on whole grain bread with fresh spinach and a slice of tomato. You could also add chopped nuts.