This no-mayo curry chicken salad has big curry flavor plus shredded chicken, diced apples, celery, and raisins. We're keeping it light with nonfat greek yogurt too!
1cupdiced apple, about 1 large apple, no need to peel
⅓cupchopped cilantro
¼cupchopped green onion
¼cupraisins
1½cupplain nonfat greek yogurt
1teaspoonlime juice
1½teaspooncurry powder
1teaspoonsalt
½teaspoonblack pepper
Instructions
Let's start by flavoring our yogurt base. This ensures that the curry powder is fully mixed in. In a large bowl (we'll use the same bowl for the other ingredients), stir together the yogurt, lime juice, curry powder, salt and pepper.
Then stir in (to the same bowl) the shredded fully cooked chicken, celery, apple, green onion, cilantro, and raisins.
Taste and add more curry powder or salt as desired.
Notes
If you're starting with raw chicken, you'll want 2 lbs of skinless and boneless chicken breasts. Add to a pot of boiling water. Simmer on medium heat until cooked through, about 10 minutes. Remove the chicken from the water and set aside so it can cool. Then use two forks to shred the fully cooked chicken. You can also use a sharp knife to chop the chicken if you prefer. Measure the finished chicken to make sure you have 4 cups.