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–+ servings
low-fat curry chicken salad

Low-Fat Curry Chicken Salad Recipe

Calories274 kcal
Carbohydrates34 g
Fat8 g
Protein24 g
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes

Ingredients

For the dressing:
  • ¾ cup non-fat plain Greekyogurt
  • ¼ cup light sour cream
  • 2 tbsp curry powder
  • 1 tbsp honey
  • ¼ tsp turmeric
  • ¼ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp black pepper
For the chicken salad:
  • 3 cups rotisserie chicken meat, white meat, shredded
  • 4 green onions, thinly sliced
  • 2 stalks celery, diced
  • ¼ cup red onion, diced
  • 1 sweet apple, cored and diced
  • ¼ cup raisins
  • ¼ cup slivered almonds
  • ¼ cup cilantro, chopped

Instructions

  • In a small bowl, whisk together all of the ingredients for the dressing.
  • In another medium bowl, add all of the ingredients for the salad and mix until evenly combined.
  • Pour half of the dressing into the bowl of chicken salad and combine until evenly coated. Continue to add dressing slowly until your desired level of creaminess.
  • Cover and allow the chicken salad to chill in the refrigerator for at least 30 minutes.
  • Serve and enjoy!

Notes

Storage Instructions:

Place the chicken salad in an air-tight container and store it in the refrigerator for up to 4 days. Chicken salad tastes best when served cold.

Nutrition

Serving: 1 cupCalories: 274 kcal (14%)Carbohydrates: 34 g (11%)Protein: 24 g (48%)Fat: 8 g (12%)Saturated Fat: 2 g (13%)Polyunsaturated Fat: 0 gMonounsaturated Fat: 0 gCholesterol: 43 mg (14%)Sodium: 424 mg (18%)Fiber: 7 g (29%)Sugar: 18 g (20%)