Healthy Curry Chicken Salad PT15M https://img5.cooker-king.com/201907/2019/0826/70/2/043202/300x200x90.jpg This Healthy Curry Chicken Salad recipe is quick and easy to make, and full of feel-good ingredients and mega-delicious flavor. It's also naturally gluten-free and perfect for meal planning! This salad is everything I want to come for lunchtime, and I've got some substitutions and ideas for you on how to make it your perfect curried chicken salad too. 6 servings Ingredients: 1 pound Cooked chicken, cubed 1/2 cup Plain yogurt (2+% fat) 3/4 cup Celery stalks, diced 1/4 cup Red onion, finely chopped 1/4 cup Parsley or dill, finely chopped (optional) 1 cup Pecans 1/4 cup Mayo 2 teaspoons Dijon mustard 1 teaspoon Any vinegar (except balsamic) 1/2 teaspoon Salt Ground black pepper, to taste

    Healthy Curry Chicken Salad

    4.0

    ( By lihui )

    This Healthy Curry Chicken Salad recipe is quick and easy to make, and full of feel-good ingredients and mega-delicious flavor. It's also naturally gluten-free and perfect for meal planning! This salad is everything I want to come for lunchtime, and I've got some substitutions and ideas for you on how to make it your perfect curried chicken salad too.
    01 Information
    • Grade easy
    • Serving 6 servings
    • Cook Time 15 Mins
    • Total Time 15 Mins
    02 Ingredients
      • 1 pound Cooked chicken, cubed
      • 1/2 cup Plain yogurt (2+% fat)
      • 3/4 cup Celery stalks, diced
      • 1/4 cup Red onion, finely chopped
      • 1/4 cup Parsley or dill, finely chopped (optional)
      • 1 cup Pecans
      • 1/4 cup Mayo
      • 2 teaspoons Dijon mustard
      • 1 teaspoon Any vinegar (except balsamic)
      • 1/2 teaspoon Salt
      • Ground black pepper, to taste
    03 Method
    • Step 1
      Refrigerate for at least 2 hours as salad tastes best cold. Serve with greens, quinoa, brown rice or make a chicken salad sandwich with whole wheat bread.
    • Step 2
      In a medium bowl, add toasted pecans, chicken, celery, onion, parsley, yogurt, mayo, mustard, vinegar, salt and pepper. Stir gently to mix and adjust salt to taste if necessary.
    • Step 3
      In a small skillet, add pecans and toast on low-medium heat until fragrant and brown-ish, stirring often. Transfer to a cutting board, let cool a bit and chop coarsely.
    04 Author
    lihui lihui
    647 Recipes

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