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Eat Clean with this Delicious Curried Chicken Salad!

Ingredients

  • 1 lb. chicken breasts tenders or thighs, boneless, skinless
  • 1 Tbsp olive oil or avocado oil
  • 1 Tbsp curry powder
  • 1 tsp chili flakes
  • 1 tsp garlic powder
  • sea salt and pepper to taste about an 1/8 teaspoon each
  • 4 celery ribs diced
  • 1/2 cup raw almonds coarsely chopped
  • 1.5 cups seedless grapes halved (red or green!)
  • a small handful of fresh parsley leaves chopped
  • 3 green onions thinly sliced

For your curried yogurt sauce:

  • 1 cup plain Greek yogurt
  • 1 tsp ginger powder
  • 2 tsps curry powder
  • 2 tsp fresh squeezed lime juice
  • sea salt and freshly ground black pepper to taste about an 1/8 of a teaspoon each

Instructions

  • Preheat your oven to 400 degrees f. and line a baking sheet with parchment paper.
  • Rub chicken with curry powder, chili flakes, garlic powder, sea salt and pepper, and oil, then roasting for 18-20 minutes or until internal temp reaches 165 degrees f.
  • Roasting time will vary depending on the thickness of your chicken. If using tenders or small thighs, they're going to cook much faster.
  • Once cooked, allow to cool down, then chop up your meat against the grain, or shred.
  • Alternately, you can use a rotisserie chicken instead to save time.
  • Meanwhile, make your curried yogurt sauce.
  • In a small bowl, whisk all the curried yogurt ingredients until well combined. Taste test and adjust seasonings to your liking.
  • In a large bowl, add your chopped chicken, chopped celery, almonds, grapes and parsley.
  • Pour the curried yogurt sauce over, then gently toss everything to coat well.
  • This chicken salad stays great in the fridge for about a day or so, best within 24 hours.
  • I love to serve this on top of butter lettuce leaves.
  • Refrigerate leftovers immediately.