Curried Chicken Salad

Servings 6 servings


  • 3 medium boneless skinless chicken breast halves cooked and cubed
  • sea salt and freshly ground black pepper to taste
  • 1 teaspoon olive oil
  • 1 medium onion diced
  • 2 medium stalks celery diced
  • 1 small apple peeled, cored and diced
  • 1/2 cup toasted slivered almonds
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1/4 cup low fat plain Greek yogurt
  • 6 large leaves butter lettuce


  • Preheat oven to 375 degrees.
  • Season chicken breast halves with salt and pepper then place them on a baking sheet coated with the olive oil. Roast for 25 minutes or until internal temperature registers 165 degrees and juices run clear. Set aside to cool.
  • In a medium bowl, toss together next 9 ingredients (onion through yogurt). Cube cooled chicken and add to onion/yogurt mixture; toss well to blend. Refrigerate until chilled.
  • Place a lettuce leaf on each dinner plate; fill each with an equal portion of chicken salad.


SERVING SUGGESTION: Serve sliced cucumber and tomatoes on the side. Add whole grain rolls and butter.
VEGETARIAN: Use non-breaded faux chicken patties.
KOSHER: Use non-breaded faux chicken patties.
GLUTEN FREE: Make sure curry powder is gluten free.
NUTRITION: Per Serving: 540 Calories; 27g Fat; 32g Protein; 48g Carbohydrate; 9g Dietary Fiber; 56mg Cholesterol; 625mg Sodium. Exchanges: 2 1/2 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 Fat. Points: 14
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