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Curry Chicken Salad (Allergy-free potential)

Curry Chicken Salad (Allergy-free potential)

Spice up your night with this delicious sweet and spicy Curry Chicken Salad recipe from the Cederquist Medical Wellness Center's team of Registered Dietitians!

This recipe combines the sweetness of fruits and with a traditional curry seasoning to create one unforgettable meal! It can also be made allergy-free!

Nutritional Value per Serving

Makes 4 servings
Protein:                 27 grams
Net Carbohydrate:    8 grams
Fat:                        7 grams


– 1 lb of skinless, boneless chicken breast
– ¼ cup of fat free plain Greek yogurt
– ¼ cup of light mayo
– 1 teaspoon of madras curry powder
– A pinch of white pepper
– ½ cup of dice apples
– ½ cup of dice mangoes
– ½ cup of dice celery
– 1 tablespoon of fresh chopped cilantro
– 1 teaspoon fresh chopped scallion


1. Put chicken breast in a pot and add just enough water to cover the chicken. Place pot on stove top and bring to a boil. Let boil for 15min until chicken is thoroughly cooked. Once finished boiling, remove from heat, drain water and allow to cool.
2. In a large bowl, whisk together Greek yogurt, light mayo, curry powder and white pepper. Set aside.
3. On a cutting board, cut up your apple, mango, celery, cilantro and scallion and add to the yogurt/mayo mixture.
4. Once chicken has cooled, dice into bite sized pieces and add to mayo mixture. Mix thoroughly and chill until ready to serve. Enjoy on a bed of greens, with celery or just plain! Enjoy!

**To make allergy-free, replace greek yogurt and light mayo with ½ cup of Earth Balance Mindful Mayo**

Nutrition information per Serving (Allergy-Free)

Protein:                    27 grams
Net Carbohydrates:     8 grams
Fat:                         21 grams

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