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Curry Chicken Salad
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Curry Chicken Salad

Inspired by Ellie Krieger and Amy Bishop of Green Brier Farms

Prep Time
10 mins
Total Time
10 mins
Servings: 4 people
Course: Lunch, Dinner
Cuisine: American

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

    Cup of Yum
  1. 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%