Curry Chicken Salad

They say don't mess with a classic but if messing with that classic means you get a sweet, spicy, coconut and grape-studded Curry Chicken Salad, then I say let's throw caution to the wind.

Course Main Course

Cuisine American

Keyword curry salad, curry chicken, curry chicken salad

Prep Time 15

Cook Time 5

Total Time 20

Servings sandwiches

Calories 184kcal

Author Nicole

Cost $15

Equipment

Mixing bowls

Ingredients

3 tbsp chopped walnuts, peanuts or favorite nut
1/3 cup shredded sweetened coconut, plus more for garnish
1/3 cup Light mayo
1/2 cup non-fat greek yogurt
1 tbsp honey
1 tbsp + 1 tsp curry powder
1 tbsp lemon juice
1 tsp salt
2 cups diced chicken breast
1/2 cup quartered red grapes
2/3 cups diced celery
bread or lettuce for serving

Instructions

Preheat oven to 350 degrees. Add the nuts to one side of the pan. Add the coconut to the other. Place the pan in the oven and toast for 5-6 minutes. Make sure to check frequently as both coconut and nuts tend to burn quickly. You will need to stir the coconut halfway though to make sure it brown evenly. The coconut is ready when it's ever-so-lightly golden brown. The nuts are ready when they smell toasty. They should be done at the same time.
In a large bowl whisk together the mayo, Greek yogurt, honey, curry powder, lemon juice, and salt. Season to taste with salt and pepper.
Add the chicken, grapes, celery, nuts and coconut to the dressing. Toss to combine. Season with salt and pepper. Spoon into lettuce wraps, with bread or a croissant. Garnish with extra coconut.

Nutrition