Chicken Curry Salad
- 3 cups cooked chicken breast, shredded
- 2 Tbsp. cilantro, chopped
- 3 Tbsp. green onions, diced
- ⅓ cup raisins
- juice from ½ a lime
- ¾ cup Greek yogurt
- 3 Tbsp. Light Mayo
- 2 tsp. apple cider vinegar
- 1 tsp. mustard
- 1½ tsp. honey
- 1½ Tbsp. curry powder
- ¼ tsp. garlic powder
- ½ tsp. ginger powder
- salt and pepper
- ¼ cup celery, diced
- 3 Tbsp. almonds, sliced
- In a large bowl combine chicken, cilantro, onion, and raisins. Set aside
- In a small bowl mix together lime juice, yogurt, mayo, vinegar, mustard, honey, curry, garlic powder, ginger, and salt and pepper.
- Pour over chicken and stir until chicken is evenly covered in sauce. Cover with plastic wrap and refrigerate for 3-5 hours.
- Remove from fridge, add almonds and celery, stir, and test for seasonings. Adjust if needed.
- Serve in endive leaves, in a whole grain or gluten-free wrap, whole grain or gluten-free bread, in lettuce cups, or on top of a lettuce salad.
Recipe by at http://www.beautifullynutty.com/chicken-curry-salad-in-endive-boats/
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