For my husband's 40th birthday we went to Maui. One of my friends recommended going to Cafe O' Lei, I had just hit my first weight-loss goal and wanted to eat healthy when I could. I ordered a chicken curry salad and it was SOOO delicious! While I'm sure that the Cafe O' Lei salad had lots of fatty goodness and the recipe below is not a copycat or similar, it is what inspired me to even look up curry chicken salad recipes. I found a lot of great recipes, a lot of them called for grapes or apples. One of my goals as a home-cook is to utilize pantry staples and make-ahead friendly ingredients so I used golden raisins instead of fresh grapes. Another reason for using golden raisins was partly inspired by Naturebox's Taj Mahal trail-mix. It was such a delight to bite into the sweet raisin to balance the savoriness of the curry flavor. My cousin was very apprehensive about raisins and curry combination but I made a believer out of her!
Curried Chicken Salad
Adapted from The Art of Doing Stuff
Makes approximately four 3/4 cup servings
Nutritional Value per serving - Calories: 184 Fiber:0g Protein: 1g Sodium: 100mg Sugar: 0g
Adapted from The Art of Doing Stuff
Makes approximately four 3/4 cup servings
Nutritional Value per serving - Calories: 184 Fiber:0g Protein: 1g Sodium: 100mg Sugar: 0g
6 oz. Plain Greek Yogurt
1 teaspoon Curry Powder
1 dash Cayenne Pepper (optional)
3 Celery Stalk - chopped
1 medium Red Onion - chopped
1/4 cup Golden Raisins
1/4 cup Pecans - chopped
Salt & Pepper to taste
In a medium bowl combine Greek yogurt, curry powder, cayenne pepper, salt and pepper. Mix well. Add chicken, celery, red onion, raisins and pecans and stir until ingredients are evenly coated with the curry mixture. Refrigerate for at least an hour to let the flavors "mature" and serve! I love having the salad with pitas, sandwich wraps (I love flatout bread), lettuce wraps or even by itself!
1 dash Cayenne Pepper (optional)
3 Celery Stalk - chopped
1 medium Red Onion - chopped
1/4 cup Golden Raisins
1/4 cup Pecans - chopped
Salt & Pepper to taste
In a medium bowl combine Greek yogurt, curry powder, cayenne pepper, salt and pepper. Mix well. Add chicken, celery, red onion, raisins and pecans and stir until ingredients are evenly coated with the curry mixture. Refrigerate for at least an hour to let the flavors "mature" and serve! I love having the salad with pitas, sandwich wraps (I love flatout bread), lettuce wraps or even by itself!
Enjoy! :)
