Curry Chicken Salad
Inspired by Ellie Krieger and Amy Bishop of Green Brier Farms
Servings 4 people
Ingredients
- 3 cups chicken cooked and shredded
- ½ cup plain yogurt
- 1 teaspoon yellow curry powder
- ½ teaspoon salt
- ⅓ cup cilantro loosely packed, just the leaves
- 3 tablespoons almonds toasted, slivered, or sliced (optional)
Instructions
- Mix all ingredients together thoroughly. Serve on crackers (ak mak crackers pictured above) or bread and store leftovers in the fridge.
Notes
Check out The Best Whole Chicken in a Crock Pot for a great way to get cooked chicken for this recipe!
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Curry Chicken Salad
Amount Per Serving
Calories 150
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 34mg11%
Sodium 334mg15%
Potassium 177mg5%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 10g20%
Vitamin A 175IU4%
Vitamin C 1mg1%
Calcium 61mg6%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.