This week's CEiMB recipe, Curried Chicken Salad, was chosen by Sarah, who blogs over at Sarah's Kitchen Adventures. You can find the recipe on her blog or by clicking HERE.
This will be the last time that I am participating in CEiMB and what a great recipe to go out on.
I really loved this one.
I made a few changes, which I noted on the recipe below.
I love curry powder, so I was pretty sure that I would like this take on chicken salad.
My mom makes a chicken dish that combines plain yogurt and curry powder, so the flavor wasn't really anything new to me.
Of course, I did not use mayo at all. Don't like it and never will.
I just subbed non-fat Greek yogurt.
I also subbed in pecans for the almonds, because I had them on hand. I just mixed them into the salad.
I love that Ellie serves this over lots of fresh salad greens. I didn't use any oil to dress my greens, just the fresh lemon juice which really gave this salad a bright taste.
I even served the leftovers in my husband's lunch, but turned it into a chicken salad sandwich.
My kids enjoyed this tucked into mini whole wheat pitas.
I will definitely make this again.
Check out the CEiMB Blogroll to see what everyone else thought about this Curried Chicken Salad!
Curried Chicken Salad from Ellie Krieger
- 1 cup low-sodium chicken broth
- 1 cup water
- 1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
- 1/4 cup sliced almonds
- 1/2 cup nonfat plain yogurt (I used nonfat Greek yogurt)
- 2 tablespoons mayonnaise (I omitted this completely)
- 1 teaspoon curry powder
- 1 cup halved red grapes
- 1/4 cup chopped cilantro leaves
- salt and freshly ground black pepper
- 5 ounces mixed greens (about 5 cups lightly packed))
- 1 tablespoon extra-virgin olive oil (I omitted this)
- 1 teaspoon lemon juice
Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
Recipe for Curried Chicken Salad