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Healthy curry chicken salad without celery, but with cashews in a Polish pottery bowl and butter lettuce in the corner.

Healthy Curry Chicken Salad without Celery

Sara Walkenbach
Chicken salad is a staple of summertime picnics and lunchtime menus, but traditional recipes can be high in fat and calories. This recipe swaps out mayonnaise with Greek Yogurt. It's every bit as tasty and rich with curry flavor.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course brunch, Main Course
Cuisine Indian American
Servings 6 1/2 cup servings
Calories 198 kcal

Equipment

Ingredients
  

Curry Sauce

  • 1 cup Plain Greek Yogurt 2% or 5%
  • 1.5 tbsp Honey
  • 1 tbsp Yellow Curry Powder
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Fresh Grated Ginger or 1/2 tsp ground ginger
  • 1/2 tsp Garlic Granules
  • Fresh Ground Pepper or Cayenne Pepper optional
  • Salt to taste

Curry Chicken Salad Ingredients

  • 2 cups Cooked Chicken (i.e. rostisserie) chopped
  • 1 Carrot shredded (about 3/4 cup)
  • 1/2 cup Cashews chopped
  • 1/3 cup Golden Raisins
  • 2 tbsp Cilantro chopped

Instructions
 

  • Start by whisking together the curry sauce ingredients until incorporated.
  • Stir in the curry chicken salad ingredients until the sauce is mixed into the ingredients.
  • Eat as is, in a whole wheat wrap, in butter lettuce cups or romaine spears, or on crackers. Enjoy.

Notes

Store in refrigerator.
Serve with crackers, pita, wraps, whole grain bread, butter lettuce, or romaine spears.
 

Nutrition

Serving: 0.5cupCalories: 198kcalCarbohydrates: 17gProtein: 20gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 43mgSodium: 181mgPotassium: 375mgFiber: 1gSugar: 11gVitamin A: 1727IUVitamin C: 2mgCalcium: 61mgIron: 1mg
Keyword Curry Chicken Salad, Easy lunch, healthy curry chicken salad, healthy lunch
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