Heart-Healthy Chicken Curry Salad
Brighten up your lunch routine with this flavorful and nutritious **Heart-Healthy Chicken Curry Salad**! Packed with bold, aromatic curry powder and cooled with zesty, creamy plain Greek yogurt, this dish strikes the perfect balance between indulgence and wellness. Tender shredded chicken breast is simmered in low-sodium broth for a juicy, guilt-free protein, then combined with crunchy celery, sweet red bell pepper, and fresh green onions for a delightful texture. Tossed over a bed of vibrant baby spinach, this salad is a feast for both the eyes and the palate. Quick to prepare in just 50 minutes and loaded with nutrient-rich ingredients, this recipe offers a low-fat, high-protein meal that’s perfect for a light dinner or a healthy lunchtime favorite. Garnish with fresh cilantro for an extra pop of flavor and enjoy a wholesome curry twist that’s irresistibly satisfying!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 2 cups low-sodium chicken broth
- 2 tablespoons curry powder
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 pieces celery stalks, chopped
- 1 piece red bell pepper, diced
- 2 pieces green onions, sliced
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups baby spinach
Instructions
Place the chicken breasts in a pot and cover with the low-sodium chicken broth. Bring to a boil, then reduce the heat and let it simmer for 10-12 minutes or until the chicken is cooked through and no longer pink in the center.
Remove the chicken from the broth and set aside to cool. Once cool enough to handle, shred the chicken using two forks.
In a large bowl, combine the curry powder, plain Greek yogurt, and lemon juice. Mix well to form a smooth dressing.
Add the shredded chicken, chopped celery, diced red bell pepper, sliced green onions, and chopped cilantro to the bowl with the dressing.
Season the chicken and vegetable mixture with salt and black pepper. Stir well until everything is evenly coated with the curry yogurt dressing.
To serve, place 1 cup of baby spinach on each plate and top with a generous portion of the chicken curry salad.
Garnish with additional cilantro if desired and serve immediately.
Nutrition Facts
Calories |
892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 5919 mg | 257% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 19.0 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 528 mg | 41% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1941 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
