Low Sodium Curry Chicken Salad
Ready to transform your lunch routine, this *Low Sodium Curry Chicken Salad* offers a vibrant twist on a classic dish with a health-conscious approach. Featuring tender, poached chicken breast tossed in a creamy Greek yogurt dressing, this recipe uses aromatic low-sodium curry powder and fresh lemon juice for bold, guilt-free flavor. Crunchy celery, sweet grapes, crisp apples, and chopped unsalted almonds add delightful textures and a touch of natural sweetness. Finished with a sprinkle of fresh parsley, this chilled salad is perfect for meal prep, sandwich fillings, or serving atop a bed of leafy greens. With just 20 minutes of prep time and heart-healthy ingredients, it’s a nourishing choice for anyone seeking a flavorful, low-sodium meal.
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Recipe Information
Ingredients
- 2 pieces Skinless, boneless chicken breasts
- 1 cup Plain Greek yogurt
- 1 tablespoon Low sodium curry powder
- 2 stalks Celery stalks, chopped
- 1 large Apple, cored and diced
- 1 cup Grapes, halved
- 0.5 cup Unsalted almonds, chopped
- 2 tablespoons Lemon juice
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Place the chicken breasts in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 10-15 minutes or until the chicken is cooked through.
Remove the chicken from the saucepan and let it cool. Once cool, cut into bite-sized pieces or shred using two forks.
In a large mixing bowl, whisk together the Greek yogurt, low sodium curry powder, and lemon juice until well combined.
Add the cooked chicken, chopped celery, diced apple, halved grapes, chopped almonds, and ground black pepper to the yogurt mixture. Stir until all ingredients are evenly coated.
Taste and adjust the curry powder or lemon juice if needed.
Fold in the chopped fresh parsley just before serving.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Serve the curry chicken salad chilled on a bed of lettuce or as a sandwich filling.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 422 mg | 18% | |
| Total Carbohydrate | 93.5 g | 34% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 62.2 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 579 mg | 45% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2582 mg | 55% | |
*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.
