Hidden Curry Chicken Salad

I’m back with a recipe for you all today! As a future dietitian (RD) I am all about healthy food. However, I am NOT all about non-delicious healthy food. Let’s face it, no one will eat anything “healthy” if it doesn’t taste good! I will happily sacrifice a few extra calories it that means it is the best thing I have ever eaten (or if it’s dessert). And like anything else, portion size is important!

But this recipe today is one of those classic dishes made lighter…. Chicken Salad!

Usually chicken salad is one of those dishes that is laden with full fat mayonnaise and eaten on a croissant. Decadence all around! But this recipe is very reminiscent of your traditional chicken salad, but with A LOT less fat and wasted calories! And I get really picky about my chicken salad. I dislike celery in my chicken salad (nuts are better for the crunch) and I love the tang of yogurt with a hint of cumin.

I’m calling this recipe “Hidden Curry Chicken Salad.” Why hidden you ask? Well, there’s cumin powder to give it a little more flavor, but you would never know it by just looking at it! Smooth and white on the surface, but the cumin-curry flavor pops out immediately! One of my favorites! This dish filled me up without being overly heavy throughout my study week of finals!

Hidden Curry Chicken Salad

Print this recipe!

Ingredients

  • 1.5 lbs. chicken breast
  • 1.5 teaspoons cumin, divided
  • 1 teaspoon Italian seasoning, divided
  • 1 teaspoon pepper, divided
  • 2 teaspoons olive oil
  • 1/2 cup pecan pieces, toasted
  • 1 cup red grapes, halved
  • 2/3 cup plain Greek yogurt
  • 2 tablespoons dijon mustard
  • 2 teaspoons garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • Juice of one lemon
  • Salt to taste
Directions
Preheat oven to 375 degrees. Take your chicken breasts, and trim and clean them of any visible fat. Season all sides with 1/2 teaspoon each of cumin, italian seasoning, and pepper.
Pour the olive oil into a skillet over medium high heat. Once hot, sear the chicken breasts on both sides until golden brown, about 2 – 3 minutes per side. Remove chicken from skillet and place on a cookie sheet in the pre-heated oven. Cook for about 10 minutes, or until the thickest part of the chicken breast reaches an internal temperature of 160 degrees F. Set aside and let cool.
In the mean time together the yogurt….
the mustard….
the garlic…
When the chicken is cool, cut chicken into bit sized cubes and add that in…
the grapes…
the parsley…
the toasted pecans….
and mix everything to evenly combine…
And don’t forget to add the remaining 1 teaspoon of cumin, 1/2 teaspoon of italian seasoning, 1/2 teaspoon pepper, and lemon juice! Taste and season with salt to your liking.
Serve immediately or chill and serve on a bed of lettuce or with a side of whole wheat crackers. Enjoy!


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