The salad is meant to be served over lettuce with pita chips, but I opted to serve it with fresh whole wheat pitas and make little sandwiches out of it. I can't even express how delicious it was. Yum.
So here it is, the seemingly mythical healthy, mayo-free, curried chicken salad. It's the figure friendly counterpart to that menu item that seems to be popping up in restaurants everywhere. What a great pick!
A note: I left out the cilantro merely because I didn't have it, but I think it would be an excellent addition, so I've included it below.
Curried Chicken Salad (CEIMB)
adapted from Ellie Krieger's So Easy
2 tablespoons sliced almonds
1/4 cup lowfat plain yogurt
1/2 teaspoon curry powder
1 1/4 cups cubed cooked (and cooled) chicken breast
1/2 cup halved grapes (I used green, Ellie uses red)
handful finely chopped cilantro
salt and freshly ground pepper to taste
3 cups lightly packed mixed salad greens
2 whole wheat pitas, warmed and cut in half
1. Toast almonds in a small skillet over medium-high heat, stirring occasionally, until fragrant and beginning to turn golden-brown, 2 to 3 minutes.
2. In a large bowl, stir together the yogurt and curry powder. Fold in the chicken, grapes, almonds, and cilantro and season with salt and pepper. This salad will keep in the fridge in an airtight container for up to 3 days.
3. Serve over a bed of lettuce along with pita bread; or pack the pita halves with lettuce and chicken salad.