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Low-Fat Chicken Salad Recipe with Curry & Apricots

How do you turn chicken salad into a healthy, low fat lunch option? It's easy with Greek yogurt, dried apricots and a touch of curry powder.

Prep Time
10 mins
Total Time
10 mins
Servings: 6 Servings
Calories: 88 kcal
Course: Salad
Cuisine: American

Ingredients

  • 2 cooked skinless boneless chicken breasts, diced
  • 10 dried apricots cut into small pieces
  • 1 stalk celery diced
  • 1 green onion thinly sliced
  • ¼ cup + 2 tablespoon plain nonfat Greek yogurt
  • 1 ¼ teaspoons curry powder
  • ¼ - ½ teaspoon salt to taste*
  • pepper to taste
  • ¼ teaspoon ground pepper

Instructions

    Cup of Yum
  1. In a medium-sized bowl, mix together the chicken, dried apricots, celery, green onion, Greek yogurt, curry powder and salt. Adjust the seasoning, to taste.
  2. Serve on bread or crackers, or over a bed of lettuce.

Notes

Nutrition Information

Serving 1Serving (⅙ of Recipe) Calories 88kcal (4%) Carbohydrates 9g (3%) Protein 10g (20%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 25mg (8%) Sodium 343mg (14%) Potassium 301mg (9%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 510IU (10%) Vitamin C 0.8mg (1%) Calcium 28mg (3%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 88

% Daily Value*

Serving 1Serving (⅙ of Recipe)
Calories 88kcal 4%
Carbohydrates 9g 3%
Protein 10g 20%
Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 25mg 8%
Sodium 343mg 14%
Potassium 301mg 6%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 510IU 10%
Vitamin C 0.8mg 1%
Calcium 28mg 3%
Iron 0.6mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.