Curried Chicken Salad
Servings 6
Ingredients
- 1 1/2 lb chicken mix of light and dark meat
- 1 cup greek yogurt
- 1/3 cup slivered almonds
- 1/2 cup celery diced
- 1/2 bunch scallions or 1 small onion chopped
- 1 1/2 tablespoons curry powder (plus more to taste, if desired)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped cilantro , optional
Instructions
- Boil the chicken until fully cooked, about 20-30 minutes - depending on the thickness of the chicken. Remove from the pot and let it cool.
- Meanwhile, toast the slivered almonds in a dry saute pan for 5-8 minutes until slightly browned and fragrant. Set aside.
- If using bone in or skin-on chicken pieces, remove the bones and skin, then rough chop or shred the chicken.
- In a large bowl, combine the chicken, greek yogurt, toasted almonds, celery, scallions/onion, curry powder, lemon juice, salt, pepper, garlic powder and cilantro if using. Stir well and set aside in the fridge to cool and the flavors combine for about 15-20 minutes.
- Serve on a bed of lettuce, on sliced bread or in a croissant or bun!