Healthy Curry Chicken Salad PT15M https://img5.recipesrun.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
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    Healthy Curry Chicken Salad

    3.8

    ( 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.
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    Healthy Curry Chicken Salad
      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
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      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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