I always have a hard time with lunch on the weekend. I feel like weekend lunch deserves something special, and peanut butter and jelly sandwiches just aren’t going to cut it. I also like to take a little extra time on the weekend for lunch because, well, I have more time. Usually I make some sort of grain salad (like this, this, or this) or visit my good friend Jimmy John, but this weekend I had my mind set on chicken salad.
This curried chicken salad is perfect for a weekend lunch, but also easy enough to prepare ahead of time and bring for lunch during the week. It’s a fun change from the traditional chicken salad, with the addition of curry powder, turmeric, and some crunchy almonds, all which also lend to its great flavor. I ate it in the sandwich form, as well as on top of some spring greens for a light salad. The majority of the creaminess in this chicken salad comes from plain yogurt, with just a couple of tablespoons of mayo, also making this chicken salad healthier than the typical mayo-filled chicken salads. Healthy and yummy? Lunch for the win.
- 2 cups shredded chicken about 2 chicken breasts
- 2/3 cup plain yogurt
- 1 tbsp mayonnaise
- 1 tsp curry
- 1/2 tsp turmeric
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 2 green onions chopped
- 2 celery ribs finely chopped
- 1/4 cup slivered almonds
- Combine yogurt, mayo, curry, turmeric, garlic powder, and salt. Stir well.
- Add chicken, green onions, celery and almonds. Mix well.