Healthy Curry Chicken Salad With Grapes {Curry Chicken Salad Sandwich}
This recipe for Healthy Curry Chicken Salad With Grapes swaps the mayo for plain Greek yogurt. Put a healthy spin on those Curry Chicken Salad Sandwiches!
Is there anything that plain Greek yogurt can’t do?
Ever since I realized I could swap sour cream for this good stuff, I’ve been using it in so many things. I plop it onto my tacos, I use it in dips—I even make salad dressings with it. It adds the perfect amount of creaminess while cutting down on fat and giving you a hefty punch of protein. Admittedly, there are some instances where we need to allow ourselves a good mayo splurge. (You’ll never see me make the swap on a burger or in an egg salad sandwich, lol.) But when I can—which is often enough—I opt for Greek yogurt.
Naturally, it works perfectly in this curry chicken salad with grapes :)
Healthy Curry Chicken Salad With Grapes.
I’m absolutely smitten with the flavors in this one: warming curry and toasted almonds with a sweet burst of fresh red grapes… it’s some kind of magic. The first time I ever had a chicken salad with almonds and grapes was in my beginning blog days, when I posted this recipe inspired by a Pampered Chef party I’d been to. (So much mayo.) It was delicious, but I wanted to put a different spin on it. Something a little more heart-healthy and wholesome.
I ate a lot of this curry chicken salad when I made it, I’m not gonna lie. But I defended every spoonful with the fact that there’s nothing bad in it. (And I’m pregnant, so like, leave me alone.) Pair it with some good whole grain bread or throw it over greens to make a salad, and enjoy!
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you could be featured in my monthly newsletter <3
Healthy Curry Chicken Salad With Grapes {Curry Chicken Salad Sandwich}
Ingredients
- 2 cups chopped or shredded cooked chicken
- 1/4 cup diced celery
- 1/3 cup sliced/quartered red grapes You can use green grapes as well.
- 1 cup toasted slivered almonds (One 2 oz packet) *See notes.
- 2 scallions, thinly sliced
- 2 TBSP plain Greek yogurt More if desired.
- 1 tsp curry powder
- 1/8 tsp kosher or sea salt; more to taste if needed
- A few cracks of black pepper
Instructions
Chicken.
- If you're cooking your chicken as opposed to using already-cooked chicken you had kickin' around, pre-heat your oven to 375º F. To yield two cups of uncooked chicken, you want to have about 8-9 oz of boneless skinless chicken. You can use breasts or thighs; I used thighs in this recipe.
- Place the chicken onto a baking sheet and lightly brush the chicken with olive oil; lightly season with salt and pepper.
- Bake the chicken for about 25 minutes or until the thickest part of the chicken reaches an internal temperature of 165º F and the juices run clear. When done, set aside to slightly cool. Once cooled, roughly chop the chicken and add it to a large bowl. Set aside.
Chicken Salad.
- While the chicken is cooking or cooling, you can prep your other ingredients. Place the celery, grapes, toasted almonds, and scallions into the same bowl as the chicken.
- Add the Greek yogurt, curry powder, salt, and pepper. With a large spoon or spatula, fold all of the ingredients together until everything is mixed well. Taste, and season with salt and pepper as you see fit. If you need more creaminess, go ahead and add a little more Greek yogurt until you have the consistency you're looking for. (After all, it's not mayo ;) )
- Serve as a sandwich with whole grain bread or over greens for a salad.
