Greek Yogurt Curried Chicken Salad
INGREDIENTS
1 pound chicken breast, pounded to ¾ inch thickness
1 teaspoon olive oil
1 cup celery, diced, ¼ inch cubes
1 cup fuji apple, diced, ½ inch cubes
1/4 cup red onion, finely diced
1/3 cup dried cranberries
1/4 cup cashews, chopped (I prefer almonds they go great with cranberries)
1/2 cup greek yogurt, plain non-fat
1 teaspoon curry powder
1/2 teaspoon kosher salt
black pepper, freshly ground, as needed
10 slices whole wheat bread
INSTRUCTIONS
Heat a large saute pan over medium heat and add 1 teaspoon oil, add more if needed to coat the surface of the pan lightly.
When the oil is hot, add the chicken breasts. Cook for about 5 to 6 minutes on each side, or until flesh is no longer pink and internal temperature is 165°F. ( I have used grilled chicken or your personal desire)
Allow chicken to slightly cool, then cut into ½ inch cubes.
Add cooked chicken, celery, apple, onion, cranberries, and nuts to a large bowl.
In a small bowl combine yogurt, curry powder and ½ teaspoon salt.
Add dressing to chicken mixture. Toss until combined. Season with salt and pepper as desired.
Store in an airtight container for up to 2 days refrigerated.
RECIPE NOTES
1) If you already have cooked chicken, cut into ½ inch cubes or roughly shred. About 3 cups chicken is needed for this recipe.
2) Use thinly sliced chicken breast because they cook quicker. You can also slice the breasts in half to create two thinly sliced portions.
3) If you like a lot of dressing on the chicken salad, double the yogurt, curry powder and salt mixture to yield 1 cup dressing and add as much as you like.
4) You can use any dried fruit. I used a combination of cranberries and chopped apricots. Dried apricot, mangoes, cherries or pineapple would also be delicious.
5) You can substitute the cashews for walnuts or almonds.
6) Additional filling suggestions: Lettuce, tomatoes, cucumber, avocado.
The Dream Style
Recipe: JessicaGavin.com
