Sweet-n-Crunchy Curry Chicken Salad (No Mayo)

1 Cups
5 min

A spiced up take on the classic, this Sweet-n-Crunchy Curry Chicken Salad might just be better than the original! Its healthy, made with greek yogurt and no mayo for a protein boost with a tangy flavor!


I cannot tell you how long I’ve been meaning to try a curry chicken salad for. Its one of those recipes I had added on to my TODO list about 5 (or 6 or even 7) months ago, but just never got to coz I kept finding new things to try.


So this time when I was saw it while scrolling down the list, I just didn't go further!


And today is day 3 that I’m having this for dinner, and not because I made too much the first time. I’ve been making it fresh on-repeat each day, because its just that good!

Sweet-n-Crunchy Curry Chicken Salad (No Mayo)

Recipe details

  • 1  Cups
  • Prep time: 5 Minutes Cook time: 0 Minutes Total time: 5 min
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Ingredients


  • ½ cup Chicken Breast, Cooked and Diced (70g)
  • ⅓ cup Celery, Chopped (33g)
  • ¼ cup Yogurt (50g)
  • 2 Tbsp Pecans, Chopped (15g)
  • 2 Tbsp Dried Cranberries (15g)
  • 1 Tbsp Green Onion, Thinly Sliced (6g)
  • 1 tsp Curry Powder
  • ½ tsp Lemon Juice
  • ¼ tsp Maple Syrup (Stevia Sweetened)
  • ⅛ tsp Black Pepper, Ground

Wrap:

  • 1 Lavash Flatbread/Tortilla (Whole Wheat, or 2 Mini Wraps)
  • 1½ cup Spinach (45g)

Instructions


Mix together all ingredients for chicken in a large bowl, stirring until chicken is evenly coated.
To make wraps, place flatbread or tortilla on a workstation, top with spinach and chicken salad upto ⅔ way from the end, and roll tightly from the filled end to the empty.

Tips

  • To cook chicken, season a small chicken breast with salt and pepper and bake in a 450°F oven for 15-18 minutes. Make sure the juices run clear, then remove from the oven and cool. Chop into ½” cubes.

Haylee Jane Monteiro
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