Easy Curry Chicken Salad

Happy Sunday everyone! I don’t know if it is the sudden heat wave or me coming off a busy month of April, but I have had zero motivation to get on here and write. I know I posted a few weeks ago that I would be sharing this recipe, and I’m sorry it has taken me so long! I am sleepy, lazy, and a total couch potato today!

I am currently sitting in my living room, sweating my butt off because my golden retriever LOVES laying on the hot turf and it is 100 degrees outside! Of course I’m that over-bearing dog mom that is panicking inside that he’s going to pass out in the heat… or worse, burn those cute little paws!! So, I’m sitting here with the door cracked open so I can hear him move around and occasionally hop in his mini pool. Barking means he is A-OK! I know some of you are laughing right now…. God bless my husband because I am going to be one high-strung mama bear when that time comes!

Is anyone else getting excessive heat already? Today is BRUTAL! I am so not ready for the 100s yet, but I guess mother nature has a different plan this year. For those of you who haven’t been to Arizona, I suggest you don’t plan a trip out any time soon!

This Easy Curry Chicken Salad was a nice change for lunch last week and lasted quite a long time in the refrigerator! I had one last little serving yesterday before we left for some Cinco de Mayo fun in the afternoon. It is super easy, and the flavors only get better as the week goes on! Plain Siggi’s yogurt gives the chicken salad a tangy flavor and provides an additional protein source that help keep you full long after your meal. I chose to add cashews to this recipe because it is one of my favorite nuts to snack on and has a creamy texture that complimented the other ingredients well. Feel free to try other nuts such as pistachios or slivered almonds in replacement of the cashews! I hope you enjoy this simple and easy summer recipe!

Easy Curry Chicken Salad

  • Servings: 6-8
  • Difficulty: medium
  • Print

Ingredients

  • 2 large chicken breasts
  • 1/2 cup red bell pepper, diced
  • 1/2 cup golden raisins
  • 1/2 cup chopped cashewes
  • 1, 5.3oz container of plain Siggi’s yogurt (can sub other plain Greek yogurt brands)
  • 1 1/2 Tbsp honey
  • handful fresh cilantro
  • pinch salt
  • curry powder
  • black pepper
  • onion powder
  • garlic powder

Directions

Pre-heat oven to 350 degrees

Bake chicken breasts for 25-30 minutes with salt and pepper to taste. Let sit for 10-15 minutes to cool before dicing into bite size pieces. Put aside in refrigerator to continue cooling.

In a large bowl, combined diced red bell pepper, cashews, and golden raisins. Once chicken has cooled for another 10-15 minutes in the refrigerator, add it to the pepper, cashew, and raisin mix. Add 1 container of plain Siggi’s yogurt (or comparable product), 1 1/2 Tbsp of honey, and seasonings. Season to taste (add as little or as much curry powder as desired).

Once well combined, fold in a handful of fresh cilantro. Cover with plastic wrap or transfer mixture into a large container with a lid. Put back into the refrigerator to cool for at least 1-2 hours before serving. The longer the mixture sits, the more the flavors will meld together. Serve in an airy pita or on top of crisp salad greens. Keeps for up to 1 week in the refrigerator!

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