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Leftover Chicken Curry Salad
Serves 4 | Prep Time: 25 minutes | Cook Time: 15-20 minutes if grilling your own
Level up your chicken salad. There’s no mayo in this. I love mayo, but this is a lighter version with yogurt. You can use coconut yogurt too, but make sure it’s strained.
Ingredients
- 1 1/2 cups plain Greek yogurt
- Zest and juice of 2 lemons
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Kosher salt to taste + freshly ground black pepper
- 4 cups grilled chicken; diced 1/2 inch pieces or coarsely shredded from 2-3 chicken breasts or from one store bought rotisserie chicken
- 1/2 cup toasted walnuts
- 1/4 dried currants
- 1 apple of any variety; peeled, cored and diced into 1/4-inch pieces
- 3 celery stalk, diced into 1/4-inch pieces
- 1 jalapeño charred on the grill (or raw) and minced
- 1/4 cup of fresh chopped cilantro, basil and mint
- To serve: some nice grilled bread
Chef Tips
Great served with some grilled bread drizzled with olive oil or mixed with fresh greens.
Preparation
Step 1
In a large bow, whisk together the yogurt, lemon juice, turmeric, cumin, cinnamon, salt and pepper. Add the chicken and the rest of the ingredients. Season again with salt if needed.
