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| A Healthier Version of Chicken Salad using Greek yogurt... |
Oh, how I love chicken salad, particularly the kind with grapes and cashews! But all that goopy mayonnaise is not good for you. That's why I decided to come up with something easy to make when camping that won't stop up the arteries. One note... this recipe uses packets of ingredients. Yes, I'm a condiment klepto! Some of these ingredients were "extras" after visiting a Chick-Fil-A location.
If you try this recipe, go easy on the curry until you find the right flavor.... I would encourage adding more fruit, too, if desired.
VT's Curried Chicken Salad with Walnuts and Cranberries
2 cups of cooked shredded or diced chicken (you can use salad bar strips)
1 container (about 6 ounces) of plain, nonfat Greek yogurt
1/3 cup light mayo (6 packets)
1 Tablespoon honey (3 packets)
1/3 Cup chopped walnuts
1/3 Cup craisins (dried cranberries)
1/3 cup chopped red onions
1 Tablespoon (or more) of chopped, fresh cilantro
1 Tablespoon (more or less to taste) curry powder
This recipe makes about four servings.
Method:
Combine the Greek yogurt, mayo, honey, and curry powder. After well combined, add the rest. Let the flavors blend for 24 hours, if possible. Scoop onto a lettuce leave or eat in your favorite sandwich. If using "Madras" brand curry, I would use more. I used "Deep" brand and it was very spicy. Enjoy!
