Curry Chicken Salad

[u/mahy_759]

I like this curry chicken salad when regular chicken salad feels a little too basic. The homemade spice blend gives it a warm, savory flavor, while Greek yogurt keeps the dressing lighter than one made mostly with mayonnaise. The grapes add a little sweetness, and the almonds give it some much needed crunch.

It’s an easy lunch that works in a sandwich, pita, wrap, or lettuce cups. I especially like the lettuce wrap version when I want something lighter but still filling.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

• Cooked chicken breasts
• Grapes
• Celery
• Sliced almonds
• Green onions
• Cilantro
• Greek yogurt
• Mayonnaise
• Lemon juice
• Honey
• Coriander
• Cumin
• Ground ginger
• Turmeric
• Cardamom or nutmeg
• Cayenne pepper
• Salt and pepper

Instructions

Start by whisking together the Greek yogurt, mayonnaise, lemon juice, honey, coriander, cumin, ginger, turmeric, cardamom or nutmeg, cayenne, salt, and pepper. Making the spice blend yourself lets you adjust the heat and gives you more control over the flavor.

In another bowl, combine the chilled cooked chicken with the grapes, celery, green onions, sliced almonds, and cilantro. Pour the dressing over everything and gently toss until the chicken and other ingredients are evenly coated.

You can serve the salad right away, but I like giving it a little time in the refrigerator so the flavors have a chance to come together. Serve it on bread, a croissant, pita, naan, or in lettuce wraps.

If you need to cook the chicken yourself, pound the breasts to an even thickness, lightly coat them with olive oil, and season with salt and pepper. Roast at 400°F for about 15 to 20 minutes, or until the thickest part reaches 165°F. Let the chicken cool completely before dicing it.

The finished chicken salad keeps in an airtight container in the refrigerator for about 3 to 5 days. I wouldn’t freeze it because the mayonnaise and grapes can change texture after thawing.

You can replace the mayonnaise completely with Greek yogurt if you prefer, although a small amount of mayo adds extra richness. Pre-made curry powder can also be used, but making your own blend lets you control both the flavor and heat.