Sarah Thomas-Drawbaugh, Recipe Developer and Food Blogger, Healthyish Foods
Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Serves: 4
Keep things flavorful, light and healthy with this easy curry chicken salad. Made from simple ingredients, this curry chicken salad recipe will keep you full and satisfied. Add it to salad, tuck it inside of a wrap, or enjoy it with a few crackers. Any way you fix it, it’s going to be delicious.
What’s great, is that this curry chicken salad recipe is high protein and low sodium. Perfect as a healthy lunch option through the week or as an easy to make dinner. Store in an airtight container in the refrigerator and enjoy chilled.
Ingredients
1 lb. Smart Chicken Boneless Skinless Chicken Breasts, boiled and cubed into bite-size pieces
½ cup celery, sliced small
½ cup red grapes, seedless, sliced in half
¼ cup white onion, peel, diced small
2 tablespoons mayonnaise
3 tablespoons 0% Greek yogurt
1-2 teaspoons yellow curry powder, depending on how much flavor you want
½ teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon salt
2 tablespoons green onion, chopped small
2 tablespoons toasted almonds
2 tablespoons fresh cilantro, remove stems and roughly chopped
Directions
Boil a pot of water and add the chicken breasts. Boil for 15 minutes or until the internal temperature reach 165°F. Remove the chicken from the water and let it cool. Cube the chicken and set it aside.
In a large mixing bowl, combine mayonnaise, Greek yogurt, yellow curry powder, cumin, garlic powder, and salt. Whisk until well combined. Next, add the diced white onion, sliced celery, and cubed chicken. Toss until well combined. Then, gently fold in the sliced seedless red grapes.
Top everything with toasted almonds, chopped green onions, and fresh cilantro. Bake for 20 minutes and flip the chicken. Bake for another 5-6 minutes. Next, spoon 2 tablespoons of marinara sauce on top of each piece of chicken. Then, sprinkle 2 tablespoons of shredded mozzarella on top of each piece and place it back in the oven. Broil for 1-2 minutes until the sauce is heated and the cheese is melted.
Serve with cooked pasta and a light arugula salad. Let the chicken rest for 25-30 minutes before slicing. This helps lock in the juices. Arrange the remaining cheese on top of the casserole in an even layer and bake for 30 minutes or until golden brown and bubbly. Enjoy!