Curry Chicken Salad
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Curry Chicken Salad
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Inspired by Ellie Krieger and Amy Bishop of Green Brier Farms
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Ingredients
- 3 cups chicken cooked and shredded
- 1/2 cup PLAIN yogurt
- 1 teaspoon yellow curry powder
- 1/2 teaspoon salt
- 1/3 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 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.
- Calories 150
- Calories from Fat 99
- % Daily Value*
- Fat 11g
- 17%
- Saturated Fat 3g
- 19%
- Cholesterol 34mg
- 11%
- Sodium 334mg
- 15%
- Potassium 177mg
- 5%
- Carbohydrates 3g
- 1%
- Fiber 1g
- 4%
- Sugar 2g
- 2%
- Protein 10g
- 20%
- Vitamin A 175IU
- 4%
- Vitamin C 1mg
- 1%
- Calcium 61mg
- 6%
- Iron 0.6mg
- 3%
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