Low Sodium Chicken Curry Salad
Elevate your lunchtime routine with this vibrant Low Sodium Chicken Curry Salad, a heart-healthy twist on a classic favorite. Packed with tender poached chicken breast, tossed in a zesty curry-infused Greek yogurt dressing, this recipe delivers bold flavors without extra salt. Crunchy celery, tart Granny Smith apple, sweet red grapes, and toasted unsalted almonds create a delightful mix of textures, while fresh cilantro and green onions add a herbaceous finish. Perfectly balanced with a hint of lemon juice and black pepper, this dish is both nutritious and satisfying. Serve it chilled on a bed of greens or as a filling for wraps and sandwiches to make every bite a flavorful journey. Ready in under an hour, this versatile low-sodium recipe ensures a deliciously guilt-free meal for any occasion!
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 2 cups low sodium chicken broth
- 1 cup plain Greek yogurt
- 1 tablespoon curry powder
- 1 large granny smith apple, diced
- 2 units celery stalks, diced
- 1 cup red grapes, halved
- 0.5 cup unsalted almonds, toasted and chopped
- 2 units green onions, sliced
- 2 tablespoons lemon juice
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon ground black pepper
Instructions
Place the chicken breasts in a medium saucepan and cover them with low sodium chicken broth.
Bring the broth to a gentle simmer over medium heat. Poach the chicken for 10-15 minutes or until fully cooked through.
Remove the chicken from the broth and let it cool. Once cooled, dice the chicken into bite-sized pieces.
In a large bowl, combine the Greek yogurt, curry powder, and lemon juice. Mix well to form a smooth dressing.
Add the diced chicken, diced apple, celery, grapes, almonds, green onions, and cilantro to the bowl with the dressing.
Season with ground black pepper and gently toss to combine all ingredients evenly.
Cover the bowl and refrigerate the chicken curry salad for at least 30 minutes to allow the flavors to meld.
Serve the chicken curry salad on a bed of fresh greens or enjoy it as a filling for sandwiches or wraps.
Nutrition Facts
Calories |
1379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 3577 mg | 156% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 58.7 g | ||
| Protein | 155.1 g | 310% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 623 mg | 48% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3008 mg | 64% | |
*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.
