Skinny Greek Yogurt Chicken Salad

May 28, 2015

I know most recipes do not use curry, but I’m telling you it is so delish! Since I was a kid my mom would always make it this way and it’s a nice change from your average chicken salad. I crave this dish all the time in the summer; whether it be with crackers, on toast, or on top of a salad. However, the guilt kept me from eating it. Now, I can eat this whenever I want!

Hope you enjoy,
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Skinny Greek Yogurt Chicken Salad
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  1. 1 lb boneless, skinless chicken breast(s), cooked and cooled
  2. 1 cup halved red seedless grapes
  3. ⅓ cup chopped pecans, toasted
  4. ⅓ cup low-fat plain Greek yogurt (I used Chobani)
  5. ¼ cup (1 stalk) diced celery (I choose to omit)
  6. 1 tsp honey
  7. ¼ tsp salt
  8. ⅛ tsp ground black pepper
  9. 2 tsp ground curry
  1. To cook chicken for this recipe, salt & pepper chicken and bake at 375 degrees F. for 15 minutes on each side for a total of 30 minutes. Alternatively, poach the chicken breasts in water, drain and
  2. put in the refrigerator until it is cool enough to chop.
  3. Don't know how to poach chicken? 1)Cover the chicken with enough cool water to cover the chicken by an inch or so. 2) Bring the water to a boil: Place the pot of chicken on the stovetop over medium-high heat. When it comes to a boil, you'll see some white scummy foam collecting on the surface, it's fine to leave it. 3)As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer. Check the chicken after 8 minutes: it is done when opaque through the middle and an instant-read thermometer in the thickest part of the meat registers 165°F (Chicken typically finishes cooking in 10 to 14 minutes)
  4. Next shred or chop chicken and combine with grapes, dried cranberries, pecans and shredded almonds (optional...I just had some so I threw it in!) in a medium sized bowl. Set aside.
  5. In a small bowl, stir together the yogurt, honey, salt,pepper and curry. Transfer the yogurt mixture to the medium bowl with chicken, grapes, dried cranberries and pecans. Stir to combine.
  6. Store the salad in a tightly sealed container in the refrigerator
Nutrition facts per ½ cup serving of chicken salad
  1. Calories: 118.6 kcal, Fat: 5.1 g, Protein: 12.9 g, Carbohydrates: 5.6 g, Sodium: 93.8 mg
All of my Essence

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