Emily's Hot Dish

The addition of curry powder to the chicken salad really punches up the flavor in an unusual but delicious way. The grapes add a sweet pop while the nuts are crunchy and savory. I really like using yogurt along with just a little bit of mayonnaise – there’s enough mayonnaise that it makes the sauce smooth and consistent, but because it’s mostly yogurt it doesn’t pack quite the fatty, caloric punch that chicken salad usually does. 

You will need:
  •1 pound leftover roasted chicken or 2 chicken breasts
  •½ cup greek-style yogurt
  •2 T mayonnaise
  •2 t curry powder
  •¼ cup sliced almonds
  •¼ cup pumpkin seeds
  •1 cup grapes
  •¼ cup cilantro (optional) 

If you don’t have leftover chicken, you can poach 2 chicken breasts instead. Bring 2 cups of water or chicken broth to a boil and add the breasts. Let simmer for 8 minutes then cover and move off the heat for 20 minutes or until the breasts have cooked through. Cool completely.

Cut or shred the chicken into ½ inch pieces. 

Slice the grapes in half. If using, mince the cilantro. 

In a large bowl mix the yogurt, mayonnaise, and curry powder. 

In the same bowl, add the chicken, nuts, grapes, and cilantro. Mix until everything is evenly coated. Serve by itself, in a sandwich, or over dressed greens. 

Leave a Reply