Hi MBG readers, Lauren from Perpetually Chic here! One of my favorite quick lunches is to pick up curried chicken salad and a seeduction roll from Whole Foods. Since our Whole Foods is not close to my work, that curried chicken salad haunts me on weekdays.
Inevitably my stomach begins to growl, and I'm left wishing I had it in my hands. I finally decided it was time to recreate my beloved chicken salad at home, so I can have it whenever I please. Keep reading for my version...
Like any good restaurant re-creation that happens in our kitchen, I examined the ingredients of the original then added a little twist of my own--Greek yogurt in place of mayo. I have to say, I'm pretty pleased with my recipe! It tastes lighter but still has that great curry flavor.
This recipe comes together very quickly--it's also a great use for leftover chicken.
Curried Chicken Salad
2 boneless, skinless chicken breasts
Salt, pepper and garlic powder
6 tablespoons Greek yogurt
1/4 cup slivered almonds
1/4 cup finely diced celery
1/4 cup dried currants
1/4 cup minced red onion
1 teaspoon curry powder
1/2 teaspoon salt
a dash of ground tumeric
1. Season chicken breasts generously with salt, ground black pepper and garlic powder. Cook over medium-high heat on a grill, about 4 minutes per side. Roughly chop into cubes.
2. In a bowl, whisk together the yogurt, curry powder, salt and tumeric. Add the cooked chicken and stir to coat. Then add the almonds, celery, currants and onion. Mix well to combine.
3. Serve on top of lettuce with bread or crackers on the side.
-Recipe and photos by Lauren Craig