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.