I really love a good curry chicken salad, and this recipe from Ally Zeitz does it for me. Not only is it delicious, it’s low fat thanks to the use of Greek yogurt instead of mayo. Better yet, if you blanch the carrots and raisins, this can be a safe salad to eat if you’re on a neutropenic diet.
- In a saucepan, bring 3 quarts of water to a boil. Add chicken breasts, reduce heat to simmer and cook for about 15 minutes or until the chicken is fully cooked. Remove chicken from liquid and set aside to cool.
- Once the chicken is cool, use 2 forks to shred the chicken. Place into a large bowl. Add the raisins and shredded carrots to the bowl with the chicken.
- In a small bowl mix together the Greek yogurt, curry powder, paprika, cilantro. Season with salt and pepper to taste. Mix the yogurt sauce into the chicken. Refrigerate until ready to serve.
- 2 chicken breasts
- 2 medium carrot, shredded (about 1/2 cup)
- ¼ cup raisins, plumped in hot water then drained
- ½ cup Greek yogurt
- 1 tablespoon curry powder½ teaspoon paprika
- 2 tablespoons cilantro, chopped ( See Ann’s Tips)
- salt and pepper to taste
Ann's Tips and Tricks
If you have any leftovers of poached or roasted chicken, this salad is a great way to repurpose it.
Not everyone likes cilantro. If you are among them, try adding a mix of chopped mint and parsley. If you’re on a neutropenic or antimicrobial diet, it’s probably better to leave the herbs out unless you blanch them before chopping.