Curried Chicken Salad July 14, 2014


6 boneless, skinless chicken breasts, cubed
1 1/2 cups reduced fat mayonnaise
1 ½ cups plain fat free Greek yogurt
1 TBSP curry powder
1 tsp lemon juice
1 TBSP soy sauce
1 1/2 cups slivered almonds, toasted
1 pound seedless green grapes, halved
2 cups chopped celery
1 (8 ounce) can sliced water chestnuts
1 (20 ounce) can pineapple tidbits, thoroughly drained
paprika, for garnish


Place chicken in a large pot of lightly salted water, and bring to a full boil. Turn off the heat and allow to cool completely in the cooking water. Drain, chop coarsely, and place into a large bowl. In a separate bowl, stir together mayonnaise, yogurt, curry powder, lemon juice, and soy sauce. Stir in chopped chicken, and toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in the dressing. Cover, and refrigerate salad for several hours (or overnight). Dust with paprika before serving.


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