Curried Chicken Salad with Apples

This protein-packed salad combines lean chicken with fiber-rich apples and celery, dressed in a light, curry-spiced yogurt sauce for a refreshing and satisfying meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 cooked, cooled chicken thighs, shredded (about 3 cups) · 604 kcal in the whole recipe
• 2 tablespoons vegetable oil · 244 kcal in the whole recipe
• 1/8 cup low-fat yogurt · 19 kcal in the whole recipe
• 1 tablespoon curry powder · 19 kcal in the whole recipe
• 2 celery stalks, diced or sliced · 10 kcal in the whole recipe
• 1 apple, cored and diced · 77 kcal in the whole recipe
• 1/4 cup canned mandarin oranges, drained · 13 kcal in the whole recipe
• 1/4 cup chopped fresh cilantro or basil · 2 kcal in the whole recipe

Method

1. In a large bowl, combine the shredded chicken, diced celery, diced apple, and drained mandarin oranges.

   

2. Add the vegetable oil, low-fat yogurt, curry powder, and chopped cilantro or basil to the bowl.

   

3. Mix all the ingredients thoroughly until the chicken and fruits are evenly coated with the curried yogurt dressing.

   

4. Cover the bowl and refrigerate for at least 1 hour before serving to let the flavors meld. Store in the fridge for up to 3 days.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.