Curried Light Chicken Salad
Curried Light Chicken Salad
Note: If you don’t have time to cook your own chicken breast, an organic rotisserie chicken works great here.
Ingredients
Serves 4
2 boneless chicken breasts
1 vegetable bouillon
1 (6oz / 170gr) container Greek yogurt
2 tablespoons mayonnaise (make your own paleo mayonnaise with this recipe)
1 tablespoon lemon juice
2 teaspoons curry powder
1 teaspoon salt
½ apple, cored and chopped into small chunks
2 celery stalks, diced
½ onion, finely chopped
½ cup dried cranberries
Fresh cilantro for serving
Directions
Place chicken breasts in a medium saucepan and cover with water. Add vegetable bouillon, bring to a boil, lower to a simmer, cover and cook for 20 to 25 minutes, or until the chicken is cooked through.
Remove chicken from the saucepan and place onto a cutting board. Let cool for 15 minutes and then cut into small bites. Set aside.
In a small bowl combine Greek yogurt, mayonnaise, lemon juice, curry powder, and salt.
In a large bowl toss chicken, apple, celery, onion, cranberries, and Greek yogurt mixture.
Take a taste and adjust seasoning as needed.
Refrigerate until cool, at least 1 hour.
Keep in an airtight container in the refrigerator up to 3 days.