Easy Curry Chicken Salad

Photo Credit
S. Perreault
The Editors
Makes about 4 servings
Preparation Method
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This light curry chicken salad is dressed in a lemony mix of nonfat yogurt with just a touch of mayonnaise. Nuts are a source of “good” fat; apple chunks supply fiber.

It is wonderful, pretty too, no matter how you make it. Very easy and quick. If you prefer an all-mayo chicken salad, you can substitute the yogurt with a mayonnaise. 

1 cup cooked and diced chicken
1 stalk celery, diced
1 bunch green onions, diced
1 tablespoon curry powder
1/4 cup raisins
1/4 teaspoon salt, or to taste
1 teaspoon lemon juice
1 large Granny Smith apple, diced
4 ounces walnuts, almonds, pecans, or other nuts
1 cup red or green grapes, diced or cut in small pieces
6 tablespoons plain nonfat Greek yogurt
1 tablespoon mayonnaise

Combine ingredients one at a time and then mix thoroughly with mayonnaise.

Chill and serve over a few lettuce leaves. Sprinkle lightly with a dash of curry powder.

If desired, serve with toasted pitas or simply spoon one cup over a lettuce leave.

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