Creamy Curried Chicken Salad
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
- 4 cups water
- 1 3⁄4 cups chicken broth
- 1 1⁄2 lbs boneless skinless chicken breasts
- 3⁄4 cup Greek yogurt (one 6 oz. container)
- 2 tablespoons jamaican curry powder (milder than regular curry powder)
- 1 tablespoon fresh lime juice
- 1 teaspoon agave nectar
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon cayenne pepper (or more to taste)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 medium red onion, chopped (1 cup)
-
Optional
- firm-ripe mango, peeled, pitted, and chopped
- red seedless grapes, halved
- craisins
- raisins
- cashews, coarsely chopped
- pecans, coarsely chopped
- slivered almonds
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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