Inspired by my friend Amy Bishop with Greenbrier Farms (an organically run farm in S.C.), I am excited to share this tasty curry chicken salad recipe with you today. Chicken salad is traditionally made with mayo and unfortunately mayonnaise isn’t exactly a real food. The store bought versions are typically made with refined oils and also contain more than 5 ingredients. The homemade versions are more “real food approved” but oftentimes call for raw eggs, which I am on the fence about, plus we eat mayo so infrequently I don’t feel (for me personally) it’s worth the time to make it from scratch. So I’ve tried substituting plain yogurt in dishes like chicken salad, egg salad, and deviled eggs without much success because, frankly, I think plain yogurt is rather plain tasting and the flavor – or lack thereof – was a little too overwhelming in these dishes. So I was thrilled to be introduced to the idea of adding curry to chicken salad, because curry has such a wonderful flavor it totally makes up for what the yogurt is missing.
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- 3 cups cooked, shredded chicken (I love to use The Best Whole Chicken in a Crock Pot recipe when I need cooked chicken)
- ½ cup plain yogurt
- 1 teaspoon yellow curry powder
- ½ teaspoon salt
- ⅓ cup loosely packed cilantro leaves
- 3 tablespoons toasted slivered or sliced almonds (optional)
- Mix all ingredients together thoroughly. Serve on crackers (ak mak crackers pictured above) or bread and store leftovers in the fridge.