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.
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