Servings: 4 | Preparation time: 15 minutes | Cooking time: 30 minutes
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp Cool Runnings curry powder
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1/4 cup greek yogurt (or sour cream)
- 1 tbsp lemon juice
- 1 tsp honey
- 1/2 cup celery, diced
- 1/2 cup carrots, grated
- 1/4 cup red onion, finely chopped
- 1/4 cup raisins
- 1/4 cup slivered almonds, toasted (optional)
- Fresh cilantro for garnish (optional)
Directions
1. Preheat oven to 375°F (190°C). Rub chicken with olive oil, Cool Runnings Curry Powder, salt, and pepper. Bake for 25–30 minutes or until internal temp reaches 165°F (74°C). Let cool, then dice.
2. In a small bowl, whisk mayo, Greek yogurt (or sour cream), lemon juice, and honey. Adjust to taste.
3. In a large bowl, mix diced chicken, celery, red onion, raisins, almonds, and carrots. Add dressing and toss to coat.
4. Cover and chill for at least 30 minutes. Garnish with cilantro if desired. Serve on lettuce, in sandwiches, or with crackers.
Curry Chicken Salad Recipe Card
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