Creamy Curried Chicken Salad
I got this recipe from a friend after he brought some to a picnic - I fell in love with it instantly. It's from the June 2002 Gourmet magazine, but I've tweaked it to my own tastes (it can be found in it's original form in recipe # 129270). I only use Greek yogurt but plain non-fat yogurt works. I never add mayo anymore so I left that off the ingredients list - I can't taste the difference. I'm also not a fan of sweet & savory together so I leave out the fruit. Serve this with cous cous or taboulle salad, or it goes great on lettuce, pitas, croissants, and hard rolls.
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INGREDIENTS
Nutrition- 4cups water
- 1 3⁄4cups chicken broth
- 1 1⁄2
- 3⁄4cup Greek yogurt (one 6 oz. container)
- 2
- 1tablespoon fresh lime juice
- 1teaspoon agave nectar
- 1⁄2teaspoon ground ginger
- 1⁄4
- 1⁄2teaspoon salt
- 1⁄4teaspoon black pepper
- 1
Optional
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-
-
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- slivered almonds
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DIRECTIONS
- Bring water and chicken broth to a simmer in a 2- to 3-quart saucepan.
- Add chicken and simmer, uncovered, 6 minutes.
- Remove from heat, cover pan, then let stand until chicken is cooked through (about 15 minutes).
- Move chicken to a plate, let cool 10 minutes, then chop into 1/2-inch pieces.
- While chicken is cooling, whisk together yogurt, curry powder, lime juice, agave, ginger, cayenne, salt, and pepper in a large bowl.
- Add chicken, onion, and any optional fruit/nuts; gently stir to combine.
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