Hidden Curry Chicken Salad

  • 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

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, mix the remaining 1 teaspoon of cumin, 1/2 teaspoon of italian seasoning, 1/2 teaspoon pepper and the pecans, grapes, yogurt, mustard, garlic, parsley, and lemon together. When the chicken is cool, cut chicken into bit sized cubes and mix throughly with the yogurt mixture until evenly coated. Taste and seasoning with salt to your liking. 

Serve immediately or chill and serve on a bed of lettuce or with a side of whole wheat crackers.