Curry Chicken Salad

cool runnings

Serves: 4 |  Preparation time: 15 minutes |  Cooking time: 30 minutes

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons Cool Runnings curry powder
  • Salt and pepper to taste
  • 1/2 cup mayonnaise
  • 1/4 cup greek yogurt (or sour cream)
  • 1 tablespoon lemon juice
  • 1 teaspoon 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)

    1. Preheat your oven to 375°F (190°C). Rub the chicken breasts with olive oil, Cool Runnings Curry Powder, salt, and pepper. Place the chicken on a baking sheet and bake for about 25-30 minutes or until the internal temperature reaches 165°F (74°C). Let it cool, then dice into bite-sized pieces.

    2. In a small bowl, whisk together mayonnaise, Greek yogurt (or sour cream), lemon juice, and honey. Adjust the sweetness and tanginess to your liking.

    3. In a large mixing bowl, combine the diced chicken, celery, red onion, raisins, slivered almonds, and grated carrots.

    4. Pour the dressing over the chicken mixture. Gently toss until all ingredients are well coated with the dressing.

    5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.

    6. Before serving, garnish with fresh cilantro if desired. Serve on a bed of lettuce, in sandwiches, or with crackers.

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