Low Fat Chicken Curry Salad

Elevate your salad game with this vibrant and flavorful Low Fat Chicken Curry Salad—a perfect fusion of creamy, zesty, and subtly sweet flavors. Tender, shredded chicken breast forms the protein-packed base, while crunchy celery, crisp red bell pepper, and juicy diced apple lend a refreshing contrast to every bite. This low-fat recipe swaps traditional mayonnaise for protein-rich Greek yogurt, expertly spiced with aromatic curry powder, tangy lemon juice, and a hint of honey for natural sweetness. Toasted sliced almonds add a delightful nutty crunch, while fresh cilantro brings a burst of herbaceous freshness. Ready in just 35 minutes, this easy and healthy chicken curry salad is an excellent choice for meal prepping, light lunches, or as a crowd-pleasing side dish. Serve it chilled for the ultimate flavor experience!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 g Chicken breast
• 200 g Low-fat Greek yogurt
• 2 teaspoons Curry powder
• 2 tablespoons Lemon juice
• 1 tablespoon Honey
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 units Celery stalks
• 1 unit Red bell pepper
• 1 unit Apple
• 50 g Sliced almonds
• 30 g Fresh cilantro

Directions

Step 1

Begin by poaching the chicken breast. In a medium saucepan, bring water to a gentle simmer, adding a pinch of salt.

Step 2

Add the chicken breast to the simmering water and cook for about 12-15 minutes or until fully cooked through.

Step 3

Remove the chicken from the water and let it cool. Once cooled, shred the chicken into bite-sized pieces using two forks.

Step 4

In a large mixing bowl, combine the low-fat Greek yogurt, curry powder, lemon juice, honey, salt, and black pepper. Mix well to create a smooth dressing.

Step 5

Finely chop the celery stalks and red bell pepper. Dice the apple, leaving the skin on for added texture and nutrients.

Step 6

Add the shredded chicken, chopped celery, red bell pepper, diced apple, and sliced almonds to the mixing bowl with the dressing.

Step 7

Toss all the ingredients together until evenly coated with the curry yogurt dressing.

Step 8

Roughly chop the fresh cilantro and add to the salad for a burst of freshness.

Step 9

Serve the salad immediately or chill it in the refrigerator for around 30 minutes for a more intense flavor blending.

Step 10

Garnish with additional cilantro and sliced almonds before serving, if desired.

Nutrition Facts

Serving size	(1242.8g)

Amount per serving	% Daily Value*
Calories	1466.1

Total Fat 49.1g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 454mg	0%
Sodium 5510.8mg	0%
Total Carbohydrate 94.5g	0%
Dietary Fiber 17.8g	0%
Total Sugars 71.9g
Protein 169.4g	0%

Vitamin D 72IU	0%
Calcium 470.3mg	0%
Iron 9.4mg	0%
Potassium 2934.7mg	0%

*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.

Source of Calories

Fat: 29.5%

Protein: 45.2%

Carbs: 25.2%