From the recipe box
Curry Chicken Salad
Yield4
Prep15 min
Cook15 min
Total30 min
Shopping list
Ingredients
0 of 13 gathered
Step by step
Method
4 steps
- 1
Put 1 pound boneless chicken breasts in a saucepan and cover with water by 1 inch. Add ½ teaspoon salt, bring to a bare simmer, and cook 12–16 minutes, until the thickest piece reaches 165°F. Cool, then shred or dice.
- 2
Whisk ½ cup mayonnaise, ¼ cup plain Greek yogurt, 1½ teaspoons curry powder, 1 tablespoon lime juice, 1 teaspoon honey, and ¼ teaspoon black pepper in a large bowl.
- 3
Fold in the chicken, ½ cup diced celery, ⅓ cup halved grapes, ¼ cup sliced scallions, and ¼ cup toasted almonds. Stir until everything is lightly coated.
- 4
Chill for at least 30 minutes so the dressing settles. Taste for salt and lime, then serve in lettuce cups, on toast, or tucked into a wrap.