This week is pretty hectic for me with a lot of obligations both before and after work, so I wanted to come up with a quick and easy recipe that could last a few days for lunches. When I saw leftover cooked chicken in my fridge on Sunday afternoon, the idea of a healthified chicken salad dawned on me and I got right to work.
I love chicken salad with lots of mix-ins, but when you get it at a restaurant or premade at the grocery store, it’s usually LOADED with mayonnaise and that translates to it not being very good for you. The version I came up with uses Greek yogurt in addition to light mayo, so it’s just as creamy and delicious as store-bought, but has just a fraction of the fat and calories.
I love the addition of different fruits and veggies to the mix to bulk it up and give it some texture, so I used red grapes, celery, and cilantro, but feel free to experiment with different combos and let me know how they turn out!
Curried Chicken Salad
- Prep time: 10 minutes
- Entire recipe yields 3 generous 1 cup servings, at 4pts+ each
- If you’re following the Simply Filling Technique, this recipe will work if you omit the mayo and replace it with more greek yogurt
- 1 and 1/3 cup diced white meat chicken, cooked and cooled (182 grams)
- 1 cup red grapes, sliced in half
- 2 stalks celery, diced
- 1/3 cup cilantro, rough chopped (optional)
- 2 tablespoons light mayo
- 1/3 cup nonfat greek yogurt
- 1 tsp curry powder
- salt to taste
First, prepare the dressing. Combine the mayo, yogurt, and curry powder in a bowl.
Stir together until it’s uniform in consistency.
And then that’s done.
In a large bowl, combine the chicken, grapes, celery, and cilantro.
Add the dressing to the bowl, and stir until everything is well mixed and combined.
Add salt to taste at this point – I used about 1/2 tsp.
And that’s it! This chicken salad holds up very well in the fridge, and has 3 generous 1-cup servings at just 4 pts+ each. I had one serving in a toasted pita for lunch immediately when it was done.
And it was DELICIOUS. The textures from the grapes, celery, and chicken mean that each bite is slightly different, and the dressing is thick and creamy and coats everything well. This could be great on a sandwich, in a wrap, on top of greens, or just eaten straight with a fork.