Protein-Packed CURRY CHICKEN SALAD with Greek Yogurt | easy, healthy lunch idea!

Learn how to make this easy-to-make, protein-packed chicken curry salad, made with Greek yogurt, that is layered with celery, onions, and raisins! It’s quick, delicious, and the perfect make-ahead lunch (hello, meal prep!). Serve as an open-face sandwich, pile it into a lettuce wrap, or pack it with some crackers for an outdoor picnic or casual backyard dinner.

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TIMESTAMPS
0:00 Open
0:29 Intro
0:39 Choosing your chicken
1:19 Combining the ingredients
2:16 Preparing the dressing
3:30 Check out 'The Don't Diet Community'
4:00 Serving your Curry Chicken Salad
4:22 Outro

PROTEIN-PACKED CURRY CHICKEN SALAD recipe with Greek Yogurt

2 cups cooked chicken, diced (I use a rotisserie)
1/4 cup finely diced celery
1/4 cup red onion, finely diced
2 tablespoons raisins
¼ cup roasted and salted cashews, roughly chopped
2–4 tablespoons fresh chopped herbs (cilantro, mint, or parsley)
½ cup plain low-fat Greek yogurt
1 tablespoon mayonnaise
1 clove garlic, crushed
1.5 teaspoons of curry powder (can add more to taste)
1 tablespoon lime juice
1/4 teaspoon sea salt

In a medium bowl, combine cooked chicken, celery, onions, raisins, cashews, and fresh herbs.
Chicken, red onion, cashews, herbs, and raisins in a bowl.

In a small spouted cup or mason jar, combine the dressing ingredients: Greek yogurt, garlic, mayonnaise, curry powder, lime juice, and salt.

Add the dressing to the bowl with the chicken and stir to thoroughly combine.

Serve in a lettuce wrap, on a bed of greens, in a tortilla wrap, or on your favorite bread or crackers.

NOTES
Store in an airtight container in the refrigerator for up to 5 days.

NUTRITIONAL ANALYSIS
Serving: 0.25recipe | Calories: 206kcal | Carbohydrates: 11g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 51mg | Sodium: 271mg | Potassium: 432mg | Fiber: 1g | Sugar: 2g | Vitamin A: 108IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg

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