Curry Chicken Salad

Curried Chicken Salad completeHere’s an interesting way to use up leftover chicken or turkey. It’s also a little healthier than regular chicken salad as I use yogurt instead of mayo. Serve is on sandwich bread for a weekday lunch that’s more interesting than deli ham. Or, serve on bakery bread or over mixed greens for a light and easy weeknight dinner.

Serves 4

Curried Chicken Salad IngredientsIngredients

2 cups shredded chicken
2/3 cup Greek yogurt
1 Tablespoon curry powder
Curried Chicken Salad in progress1 celery stalk, chopped
2 Tablespoons slivered almonds, toasted
1/2 cup grapes, cut in half lengthwise


Mix together yogurt and curry powder, then add remaining ingredients. Fold gently until well combined. Serve on bread or over a salad.