Skinnytaste's Curried Chicken Salad Recipe | Reluctant Entertainer.com
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Skinnytaste's Curried Chicken Salad

From The Skinnytaste Cookbook. Gina serves this salad cold on a large romaine lettuce leaf, which adds a nice amount of crunch and stands in for bread. I doubled the recipe and used rotisserie chicken. You can also serve it over a bed of greens or in a whole wheat wrap, which I did. Very tasty!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 5 one cup servings

Ingredients

  • 2 tsp. olive oil
  • 1/4 cup chopped onion
  • 1/2 tablespoon curry powder
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1/4 tsp. kosher salt
  • Freshly ground black pepper
  • 2 tablespoons 0% Greek yogurt
  • 1/4 tsp. ground cinnamon
  • 3/4 cup dried cranberries
  • 1 large sweet apple peeled and finely chopped (1 1/2 cups)
  • 1/4 cup silvered almonds
  • 2 tablespoon chopped fresh cilantro
  • 1/4 cup scallions

Instructions

  • In a large, heavy nonstick skillet, heat the olive oil over medium heat. Add the onion and curry powder and cook, stirring utnil golden, 3-4 minutes.
  • Increase the heat to medium-high, add the chicken, salt, and a pinch of black pepper, and cook stirring frequently, until just cooked through, about 5 minutes. Transfer the chicken to a large bowl and let cool.
  • When cool, add the yogurt, cinnamon, cranberries, apple, almonds, cilantro, and scallions. Toss together to coat.