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.
Ingredients
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
Instructions
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.
