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Curry Chicken Salad

Course: Recipes, Salads
Servings: 6

Ingredients

For the chicken:

  • 1-1/2 lbs. boneless skinless chicken breast chopped into small bite sized pieces
  • 2 tsp curry powder hot or mild
  • 1/2 tsp ground turmeric
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 Tbsps olive oil or avocado oil

For the salad:

  • 4 celery ribs chopped
  • 3 medium carrots shredded
  • 1/2 cup raisins or golden raisins
  • 1/2 cup roughly chopped unsalted peanuts roughly chopped
  • 2 Tbsps chopped fresh chives

For the dressing:

  • 1 cup plain Greek yogurt
  • 1 Tbsp fresh lime juice
  • 1 Tbsp raw honey
  • 1 Tbsp dijon mustard
  • 1/4 tsp ground ginger
  • 1/4 tsp garlic powder
  • 1/2 tsp sea salt or to taste
  • 1/4 tsp pepper or to taste

Instructions

  • Whisk all of your dressing ingredients in a small bowl and refrigerate until ready to use.
  • Place chicken pieces into a bowl and sprinkle with the seasonings.
  • Drizzle with the oil and toss really well to combine. If time allows, marinate in the fridge for 1 hour.
  • Heat a large skillet over medium heat. Add chicken and cook stirring occasionally until golden-brown and cooked through, about 8 minutes.
  • While your chicken is cooking, prepare the veggies for your salad.
  • Add cooked chicken to a large bowl and allow it to cool.
  • Once cool, add in the celery together with the carrots, raisins, peanuts and chives.
  • Drizzle with the dressing and gently stir to combine.
  • Serve and enjoy!