Vegetus_logo

Curry Chicken Salad

• 12 ounces boneless, skinless chicken breast
• 2 stalks celery, sliced
• 4 ounces reduced-fat (2%) Greek
• yogurt
• 1 teaspoon curry powder
• 1⁄4 cup slivered almonds

Preheat oven to 350°F/180°C and bake chicken breasts on baking sheet for 30 minutes or until cooked through. Let cool. In medium bowl, stir together chicken, celery, Greek yogurt, and curry powder. Add almonds right before serving (and reserve half the almonds for when you eat second
serving).

Latest Recipes

Sign up for our free email newsletter!

It’s easy! Just fill out the information below to receive our free monthly email newsletter.
Name(Required)
Email(Required)
Password(Required)
Would you like to receive emails from NHR notifying you when new issues are available?(Required)