Curry Chicken Salad
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 1⁄2 cups cubed chicken breasts
- 1⁄2 cup nonfat plain yogurt
- 1⁄4 cup light mayonnaise
- 2 teaspoons curry powder
- 1⁄4 cup diced red apple
- 1 pinch salt, sugar, pepper
- salad greens
- pita bread
directions
- Combine cubed chicken breast with enough water to cover in a sauce pan. Heat to simmer over medium heat.
- Cook 4-5 minutes until chicken is cooked through. Drain and chop slightly.
- In a large bowl mix yogurt, mayonnaise, curry, salt and pepper until well combined.
- Add chicken and apples; mix together.
- Cover and refrigerate at least an hour. Serve with salad greens and pita. (We used alfalfa sprouts).
- The longer this is refrigerated the tastier the chicken. The yogurt tenderizes the chicken which allows the curry flavor to penetrate more fully.
- Time does not include refrigeration time.
- ENJOY!
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RECIPE SUBMITTED BY
Our picture was taken at Bryce Canyon NP when we celebrated our 47th anniversary. (It has now been 54 years!!)
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<br>Of course, I love to cook and bake. Desserts seem to be my specialty, however my husband & I like Mexican, Southwest, Greek, and Italian cuisine alot. Healthy food(soy milk, tofu etc.), alot of raw vegetables and made from scratch comprise much of our diet. I have always had problems cooking fish, tho we do like to eat fish. We are both retired.
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<br>I love Labrador Retreivers and have owned, trained and shown several very nice ones!
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<br>My husband and I are both natives of Colorado, however somehow we ended up living in St. George Utah, in the South west corner, near Zion, Bryce, & Grand Canyon National Parks, which we enjoy alot. Before the price of gasoline took a jump, I volunteered at Zion NP.
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<br>We celebrated our 53th wedding anniversary in the summer of 2008.