Curry Chicken Salad

Ingredients

⅓ cup raw unsalted cashews or almonds

2 cups (½-inch-diced) cooked boneless, skinless chicken breasts see notes for cooking methods, about 2 small breasts

3 stalks celery finely chopped

1 ½ cups seedless red grapes halved

2 green onions finely chopped, plus additional to taste or for garnish

3 tablespoons nonfat plain Greek yogurt

2 tablespoons freshly squeezed lemon juice

1 ½ teaspoons pure maple syrup or honey

2 teaspoons curry powder plus additional to taste

½ teaspoon garlic powder

½ teaspoon kosher salt

⅛ teaspoon ground black pepper

For serving: pita bread, whole grain bread, bibb lettuce, or crackers

Directions

Toast the Nuts. Don’t burn them!

Preheat the oven to 350°F. Spread the nuts in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until crisp, fragrant, and toasted. Set a timer and do not walk away from the oven during the last few minutes, as nuts can burn the moment you stop watching. Immediately transfer to a cutting board. Let cool a few minutes and roughly chop.

Add the Salad Ingredients. If your chicken or mix-ins are a little watery, make sure you pat them dry before adding them to the salad.

The extra liquid will water down the dressing, making it bland. If you see any liquid pooling in the bowl when you add all your ingredients together, drain it before stirring in the dressing.

In a large bowl, place the diced chicken, celery, grapes, green onions, and toasted nuts.

In a separate bowl, whisk together the Greek yogurt, lemon juice, maple syrup, curry powder, garlic powder, salt, and black pepper until smooth.

Pour the dressing over the top of the chicken mixture. With a big spoon, stir gently to evenly coat and combine.

Stir Everything Together. Serve as desired. ENJO cold or at room temperature inside a pita, on toasted bread, wrapped with lettuce, dipped with crackers, or over a bed of greens

Notes

TO STORE: Refrigerate curry chicken salad in an airtight storage container for up to 4 days.

TO FREEZE: While you can freeze curry chicken salad, be aware that the texture may alter a bit once thawed (the flavors will still be tasty!). Freeze leftover chicken salad in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.