August 19, 2012 / Food Follower

Chicken Curry Salad

Chicken curry salad is one of my favorites – I love it plain or in a sandwich. However, I feel a certain kind of guilt while I eat chicken curry salad because I know there is mayonnaise (and I don’t even like mayonnaise). It’s the same type of guilt I feel after devouring 6 large chocolate chip cookies in one sitting.

So yesterday I made chicken curry salad for the first time and substituted nonfat yogurt for mayonnaise. I was surprised how good the chicken still tasted, and I was guilt-free! Well, I may have had an extra slice of cake for dessert, but that is another story.

What You’ll Need

1 pound of chicken breasts

2 handfuls of red grapes halved

2 stalks of celery sliced into small pieces

1 large handful of golden raisins

2 tsp curry powder

2 tbsp olive oil

2/3 cup plain nonfat yogurt

2 tbsp honey

salt and pepper

Directions
1) Mix together olive oil, honey, curry powder, salt, and pepper in a small bowl. Brush mixture onto chicken. You should have some of the olive oil, honey, and curry powder mixture left over.
2) Cook chicken in a large skillet under medium heat 6-8 minutes on each side.
3) Once chicen is cooked, cool on a board or plate for 10 minutes. Then, cut the chicken into bite-sized pieces and put into a large bowl.
4) Add celery, grapes, and raisins.
5) Combine yogurt and leftover curry powder mixture and pour over chicken, celery, and grapes. Stir to combine.
6) Chill in the refrigerator for a couple of hours in an airtight container. Serve cold.

Enjoy!