Prep 10 mins
Cook 0 mins
I love the curried chicken salad from Claire's Corner Copia in New Haven, CT... this is my effort to recreate it!
- 6 ounces vegetarian chicken strips
- 1⁄4 cup carrot, minced
- 1⁄4 cup celery, minced
- 1⁄4 cup apple, chopped
- 1⁄2 cup Greek yogurt (such as 0% fage)
- 1⁄4 cup raisins
- 2 teaspoons curry powder
- 2 teaspoons artificial sweetener, granulated
- Mix all ingredients together.
I halved the recipe, using three ounces of Lightlife chick'n strips and 1 ounce each carrot, celery, and Jazz apple. I omitted the raisins due to personal preference. Instead of Greek yogurt, I pureed 1/4 cup of cottage cheese with the curry powder and some Truvia. I don't really like celery, so I would omit that next time, but this was a lovely recipe. Made for PAC Spring 2010.