Are there any foods or flavors that you couldn’t stand growing up and now you find yourself enjoying them? I have found in the last year that many of the foods that I despised the most as a child are now some of my favorites. The three vegetables that were my biggest nemesis at the dinner table were broccoli, cauliflower, and zucchini. I remember putting up a terrible fit when my mom would make broccoli chicken casserole, now I’m sitting here wishing I had the recipe. Along with vegetables there were certain spices I used to dislike and now find myself loving, one of them being curry! That’s where this Curry Chicken Salad Boats recipe comes in.Curry was a flavor I used to never like. I didn’t like the smell or the taste. Within the last year or so though I gave it another try and discovered my taste for it had completely changed, I loved it! Before I knew it I was grilling chicken and fish with it, adding it to salad dressings, and my favorite adding it to chicken salad.
This chicken salad couldn’t be easier to put together too. I made it for my husband and myself after a morning of yard work. We had both worked up an appetite and this was the perfect lunch. To make this salad grill two chicken breasts or pan fry them. Dice the chicken once it has cooled. Chop up one green onion, a stalk of celery, a couple of tablespoons of cashews, and add them to the diced chicken. For the dressing I used a 1/3 of a cup of nonfat Greek yogurt, about a teaspoon of curry powder, and salt and pepper to taste. Pour the dressing over the chicken mixture along with the golden raisins and fold together until all the chicken is coated with the dressing. We decided to have our chicken salad in romaine lettuce hearts, but you could just as easily serve in as a sandwich or wrap it up in a tortilla. However you decide to serve it I hope you enjoy this flavorful healthy meal as much as we did!
- 2 grilled or pan cooked chicken breasts, diced
- 1 stalk of celery, chopped
- 1 green onion, chopped
- 2 tablespoons cashews, chopped
- 2-3 tablespoons golden raisins
- 1/3 cup Nonfat Greek Yogurt
- 1 teaspoon curry powder
- Salt and Pepper to taste
Combine the diced chicken, celery, onion, cashews, and raisins in a medium bowl.
In a small bowl mix together the yogurt, curry powder, salt and pepper.
Add the yogurt mixture to the chicken mixture and fold together until everything is coated with the dressing.
Chill in the fridge for approximately 30 minutes unless your chicken is already chilled.
Spoon the chicken into leaves of romaine or butter lettuce, or serve as a sandwich or wrap.