Low-Fat Curry Chicken Salad Recipe
Ingredients
For the dressing:
- ¾ cup non-fat plain Greekyogurt
- ¼ cup light sour cream
- 2 tbsp curry powder
- 1 tbsp honey
- ¼ tsp turmeric
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
For the chicken salad:
- 3 cups rotisserie chicken meat, white meat, shredded
- 4 green onions, thinly sliced
- 2 stalks celery, diced
- ¼ cup red onion, diced
- 1 sweet apple, cored and diced
- ¼ cup raisins
- ¼ cup slivered almonds
- ¼ cup cilantro, chopped
Instructions
- In a small bowl, whisk together all of the ingredients for the dressing.
- In another medium bowl, add all of the ingredients for the salad and mix until evenly combined.
- Pour half of the dressing into the bowl of chicken salad and combine until evenly coated. Continue to add dressing slowly until your desired level of creaminess.
- Cover and allow the chicken salad to chill in the refrigerator for at least 30 minutes.
- Serve and enjoy!
Notes
Storage Instructions:
Place the chicken salad in an air-tight container and store it in the refrigerator for up to 4 days. Chicken salad tastes best when served cold.Nutrition
Serving: 1 cupCalories: 274 kcal (14%)Carbohydrates: 34 g (11%)Protein: 24 g (48%)Fat: 8 g (12%)Saturated Fat: 2 g (13%)Polyunsaturated Fat: 0 gMonounsaturated Fat: 0 gCholesterol: 43 mg (14%)Sodium: 424 mg (18%)Fiber: 7 g (29%)Sugar: 18 g (20%)