A spiced up take on the classic, this Sweet-n-Crunchy Curry Chicken Salad might just be better than the original! Its healthy, made with greek yogurt and no mayo for a protein boost with a tangy flavor!
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I cannot tell you how long I’ve been meaning to try a curry chicken salad for. Its one of those recipes I had added on to my TODO list about 5 (or 6 or even 7) months ago, but just never got to coz I kept finding new things to try.
So this time when I was saw it while scrolling down the list, I just didn’t go further!
And today is day 3 that I’m having this for dinner, and not because I made too much the first time. I’ve been making it fresh on-repeat each day, because its just that good!
Ingredients for this chicken salad:
- Diced Chicken Breast – Healthy, low fat, lean meat
- Celery for a bit of veggie intake and crunch
- Greek Yogurt – Even more protein, a slightly tangy taste, and no fat!
- Chopped Pecans – For even more crunch!
- Dried Cranberries aka Craisins – This gives it the nice sweet taste
- Green Onions – Just put it in
- Lemon juice – a little more tang
- Maple syrup – a little more sweetness (would recommend stevia sweetened to keep the sugar a little low considering there’s already craisins in there)
- Black Pepper – some oomph
- Curry Powder – The star of the show!
How to make:
And because healthy wasn’t enough, this curry chicken salad is so easy, all you need to do is toss everthing together in a bowl.
Yes, that’s actually it!
Why is this curried chicken salad healthy?
- There’s no mayo in this curried chicken salad!
- The recipe uses greek yogurt so its low in saturated fat
- It uses pecans for healthy fats
- Its without clunky fruits like grapes to ruin the texture
Ideas for serving?
- Just out of the bowl (yup!)
- In lettuce cups
- In a sandwich
- Or my favorite, as a wrap!
Would 10/10 recommend Atoria’s Family Mini Lavash Flatbread here. - Meal prep it!
Some customizations:
- To make this recipe dairy free, Paleo and Whole30, use a coconut or almond based yogurt.
- Chopped Almonds or Cashews in place of the pecans
- Raisins for the craisins 🙂
Now unlike most of the curried chicken salad recipes out there, this one has no fresh fruits or raisins, but the dried cranberries definitely work wonders here.
If you’re thinking of dropping it because of the sugars, just give it a shot. Trust me guys, its worth it!
With the cranberries and pecans giving it a sweet and crunchy taste, this is one phenomenal curried chicken salad!
Prefer a plain version? Try my Crunchy Greek Yogurt Chicken Salad
Sweet-n-Crunchy Curry Chicken Salad (No Mayo)
Ingredients
Chicken Salad:
- ½ cup Chicken Breast, Cooked and Diced, 70g
- ⅓ cup Celery, Chopped, 33g
- ¼ cup Greek Yogurt, 50g
- 2 Tbsp Pecans, Chopped, 15g
- 2 Tbsp Dried Cranberries, 15g
- 1 Tbsp Green Onion, Thinly Sliced, 6g
- 1 tsp Curry Powder
- ½ tsp Lemon Juice
- ¼ tsp Maple Syrup, Stevia Sweetened preferred
- ⅛ tsp Black Pepper, Ground
For Serving:
- 1 Lavash Flatbread/Tortilla, or 2 Mini Wraps, Whole Wheat preferred
- 1½ cup Spinach, 45g
Instructions
- Mix together all ingredients for chicken in a large bowl, stirring until chicken is evenly coated.
- To make wraps, place flatbread or tortilla on a workstation, top with spinach and chicken salad upto ⅔ way from the end, and roll tightly from the filled end to the empty.
Notes
- To cook chicken, season a small chicken breast with salt and pepper and bake in a 450°F oven for 15-18 minutes. Make sure the juices run clear, then remove from the oven and cool. Chop into ½” cubes.
- SweetLeaf Stevia Sugar-Free Syrup in Maple
- Atoria’s Family Bakery Mini Lavash Flatbread w/ Whole Grain & Flax
- Atoria’s Family Bakery Whole Grain & Flax Lavash
- Servings: 1 cup | Serving size: 1 cup
- Calories: 343kcal
- Fat: 16.4g | Saturated fat: 1.8g
- Carbohydrates: 19.7g | Fiber: 3.9g | Sugar: 14.2g
- Protein: 28.8g
