Curried Chicken Salad

Found: The Art of Doing Stuff

Makes 3 servings

Not going to lie: though this is called curried chicken salad, we were distracted and accidentally used cumin.

At the grocery store searching for a quick dinner, we chose a bowl of the store’s curried chicken salad. Super content with life while eating and watching baseball in their cafeteria, it began to occur to us that the creaminess was thanks to the heavy dose of mayonnaise. As the night wore on, our stomachs despised us.

So as a compromise between taste buds and happy stomachs, we turned to our old friend plain, Greek yogurt. Tada! Healthy chicken salad that tastes great with crackers, smeared in a sandwich, or solely by the spoonful.

Remember: we used cumin…and it was still awesome.


  • 1 raw (~6 oz.) chicken breast, skin removed
  • 1/4 cup low-fat plain, Greek yogurt
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts*
  • 3/4 apple, chopped
  • 1/4 tsp. chili powder
  • 1/4 tsp. curry powder
  • 2 green onions, dark part only, chopped

*Feel free to use whatever is handy

How to:

  1. Preheat the oven to 350F. Prepare a baking sheet with tin foil. Butterfly cut the breast and place on sheet. Bake for ~10-15 minutes, or until no longer pink. Remove from sheet to cool; chop into small pieces.
  2. While the chicken is baking, prepare and mix remaining ingredients in a bowl. Once cool, add the chicken.

Make it a meal:

  • Use as the topping for a lunch salad: layer over fresh greens and vegetables, avocado, and whole grains (i.e. brown rice, millet, quinoa, etc.)
  • Pair with whole grain crackers for a small snack

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