I love curry. I’ve told my husband before that I could probably be a vegetarian in a heartbeat if I had unlimited access to fresh Indian food at all times. I created this chicken salad recipe to fit in with my healthier eating habits, and it turned out to be DELICIOUS!
approximately 6 cups of shredded or diced chicken
1/2 c. fat-free Greek yogurt
2 c. apples, diced, with skins on for fiber! I used Macintosh
1 c. salted, roasted cashews
yellow curry powder, to taste (seriously, just put some in, taste, and add more if you like…who needs measurements?)
black pepper, to taste
onion powder, to taste
I roasted a whole chicken for this initial preparation of the chicken salad. Buying a whole chicken is SO much cheaper than buying boneless, skinless pieces and parts!
I removed most of the skin, put it in my Dutch Oven, coated it with a bit of olive oil, and sprinkled it with pepper, curry powder, onion powder, and paprika. I roasted it at 375 for about 45 minutes, covered…then I uncovered it and let it roast for another 20 minutes. I let it cool completely, then picked it apart with my hands. It yielded about 6 cups of chicken.
Mix the spices in with the Greek yogurt and set aside.
Mix the apples with the cashews, and mix them in with the chicken, then add the yogurt-curry mixture. Combine well.
I bought a head of fresh iceberg lettuce and pulled off individual leaves, and have stored them in a Gladeware container in the ‘fridge, to make easy and fast wraps with them. I put two scoops of chicken salad in a single leaf, wrap it, and love it. So yummy!
Next time, I think I’ll add more cashews and some golden raisins.