Low Fat Curry Chicken Salad
Elevate your lunchtime routine with this flavorful and healthy Low Fat Curry Chicken Salad! Combining tender baked chicken breast with a creamy yet guilt-free dressing made from non-fat Greek yogurt and low-fat mayonnaise, this dish is a vibrant fusion of sweet, savory, and spicy. The addition of curry powder, fresh lemon juice, and a touch of honey creates a bold, aromatic base, while crunchy celery, juicy red seedless grapes, and nutty sliced almonds add layers of texture. Perfectly balanced and low in calories, this salad can be served on crisp romaine lettuce leaves for a light meal or between slices of whole-grain bread as a hearty sandwich. Ready in just 35 minutes, this recipe is an easy, wholesome option for meal prep or a quick, nutritious lunch. It’s the perfect blend of healthy eating and exotic flavor.
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Recipe Information
Ingredients
- 1 pound skinless boneless chicken breast
- 1 cup non-fat plain Greek yogurt
- 2 tablespoons low-fat mayonnaise
- 1 tablespoon curry powder
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 pieces celery stalks
- 1 cup red seedless grapes
- 2 pieces green onions
- 0.25 cup almonds, sliced
- 4 pieces romaine lettuce leaves
Instructions
Preheat the oven to 375°F (190°C).
Place the chicken breasts on a baking sheet lined with parchment paper. Season lightly with salt and black pepper.
Bake the chicken in the oven for about 20 minutes or until cooked through and no longer pink in the center.
While the chicken is baking, in a large mixing bowl, combine Greek yogurt, low-fat mayonnaise, curry powder, lemon juice, honey, salt, and black pepper. Stir until well mixed.
Chop the celery stalks finely and halve the grapes. Thinly slice the green onions. Add them to the yogurt mixture.
Once the chicken has baked, allow it to cool for 5 minutes. Then, shred or dice the chicken into small, bite-sized pieces.
Fold the cooked, shredded chicken and almonds into the yogurt mixture until everything is well coated.
Serve the curry chicken salad on romaine lettuce leaves or enjoy it on whole-grain bread as a sandwich. Optionally, garnish with extra almonds or fresh herbs.
Refrigerate any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 3925 mg | 171% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 42.0 g | ||
| Protein | 173.5 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1882 mg | 40% | |
*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.
