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healthy curry chicken salad

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Healthy Curry Chicken Salad

This Healthy Curry Chicken Salad recipe is quick and easy to make, and full of feel-good ingredients and mega-delicious flavor. It's also naturally gluten-free and perfect for meal planning! This salad is everything I want to come for lunchtime, and I've got some substitutions and ideas for you on how to make it your perfect curried chicken salad too.

Ingredients :
  • 1 pound Cooked chicken, cubed
  • 1/2 cup Plain yogurt (2+% fat)
  • 3/4 cup Celery stalks, diced
  • 1/4 cup Red onion, finely chopped
  • 1/4 cup Parsley or dill, finely chopped (optional)
  • 1 cup Pecans
  • 1/4 cup Mayo
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Any vinegar (except balsamic)
  • 1/2 teaspoon Salt
  • Ground black pepper, to taste
Directions :
  1. Refrigerate for at least 2 hours as salad tastes best cold. Serve with greens, quinoa, brown rice or make a chicken salad sandwich with whole wheat bread.
  2. In a medium bowl, add toasted pecans, chicken, celery, onion, parsley, yogurt, mayo, mustard, vinegar, salt and pepper. Stir gently to mix and adjust salt to taste if necessary.
  3. In a small skillet, add pecans and toast on low-medium heat until fragrant and brown-ish, stirring often. Transfer to a cutting board, let cool a bit and chop coarsely.

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