Dinner for 4

Curry Chicken Salad

Name: Curry Chicken Salad
Total time: 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 1/2 cups cooked diced boneless skinless chicken breasts; 1 cup small grapes; 3/4 cup diced celery; 1/2 cup fisher sliced almonds; 1/3 cup chopped green onions; 3 tbsp chopped cilantro (optional); 2/3 cup plain fat-free greek yogurt; 3 tbsp full fat mayonnaise; 1 tbsp fresh lemon juice; 1 tbsp honey; 1 tsp ground coriander; 3/4 tsp ground cumin; 1/2 tsp ground ginger; 1/4 tsp turmeric; 1 pinch ground cardamom or nutmeg; salt and freshly ground black pepper

Cooked chicken, grapes, celery, almonds, and green onions are coated in a creamy yogurt dressing with warm spices.

$1.70per serving $

20 minstart to table

4servings

Indian Gluten-free High-protein Budget Family Dinners Lunches No-cook Summer

Ingredients

2 1/2 cups cooked diced boneless skinless chicken breasts
1 cup small grapes
3/4 cup diced celery
1/2 cup fisher sliced almonds
1/3 cup chopped green onions
3 tbsp chopped cilantro (optional)
2/3 cup plain fat-free greek yogurt
3 tbsp full fat mayonnaise
1 tbsp fresh lemon juice
1 tbsp honey
1 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp turmeric
1 pinch ground cardamom or nutmeg
salt and freshly ground black pepper

Steps

Whisk the yogurt, mayonnaise, lemon juice, honey, coriander, cumin, ginger, turmeric, cardamom, salt, and pepper in a large bowl.
Add the chicken, grapes, celery, almonds, green onions, and cilantro.
Fold the ingredients together until evenly coated.
Check that the thickest part of the poultry reaches 165 F before serving.
Chill the salad for 10 minutes before serving.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.