Curried Chicken Salad with Walnuts and Cranberries

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!