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Curried Chicken Salad | Sip and Spice
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Curried Chicken Salad

Servings 6

Ingredients

  • 1 1/2 lb chicken mix of light and dark meat
  • 1 cup greek yogurt
  • 1/4 cup chopped cilantro
  • 1/3 cup slivered almonds
  • 1/2 cup celery diced
  • 1/2 bunch scallions chopped
  • 3 tablespoons curry powder
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Instructions

  • Boil the chicken until fully cooked, about 25-40 minutes.
  • Toast the slivered almonds in a dry saute pan for 5-8 minutes until slightly browned and fragrant.
  • Pull chicken from the bone, discarding the fat and bones. Tear into bite sized pieces.
  • In a large bowl, combine the chicken, greek yogurt, cilantro, toasted almonds, celery, scallions, curry powder, lemon juice, salt, pepper, garlic powder and onion powder. Stir well and set aside in the fridge to cool and meld together for 15-20 minutes.
  • Serve on a bed of lettuce or on a bun!