Low Fat Curry Chicken Salad

Elevate your lunch routine with this Low Fat Curry Chicken Salad, a light yet flavorful twist on a classic favorite! Packed with tender, oven-baked chicken breast, crisp celery, juicy red grapes, and crunchy sliced almonds, this recipe delivers the perfect balance of textures and flavors. The creamy dressing combines non-fat Greek yogurt and a touch of low-fat mayonnaise for a guilt-free base infused with warm curry powder, zesty lemon juice, and a hint of honey for sweetness. Ready in just 35 minutes, this protein-packed dish is perfect for meal prep and can be served on crisp romaine lettuce leaves for a refreshing low-carb option or piled onto whole-grain bread for a satisfying sandwich. Healthy, vibrant, and irresistibly delicious, this curry chicken salad is sure to become your go-to for quick, nutritious meals!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound skinless boneless chicken breast
• 1 cup non-fat plain Greek yogurt
• 2 tablespoons low-fat mayonnaise
• 1 tablespoon curry powder
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 pieces celery stalks
• 1 cup red seedless grapes
• 2 pieces green onions
• 0.25 cup almonds, sliced
• 4 pieces romaine lettuce leaves

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Place the chicken breasts on a baking sheet lined with parchment paper. Season lightly with salt and black pepper.

Step 3

Bake the chicken in the oven for about 20 minutes or until cooked through and no longer pink in the center.

Step 4

While the chicken is baking, in a large mixing bowl, combine Greek yogurt, low-fat mayonnaise, curry powder, lemon juice, honey, salt, and black pepper. Stir until well mixed.

Step 5

Chop the celery stalks finely and halve the grapes. Thinly slice the green onions. Add them to the yogurt mixture.

Step 6

Once the chicken has baked, allow it to cool for 5 minutes. Then, shred or dice the chicken into small, bite-sized pieces.

Step 7

Fold the cooked, shredded chicken and almonds into the yogurt mixture until everything is well coated.

Step 8

Serve the curry chicken salad on romaine lettuce leaves or enjoy it on whole-grain bread as a sandwich. Optionally, garnish with extra almonds or fresh herbs.

Step 9

Refrigerate any leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(1092.8g)

Amount per serving	% Daily Value*
Calories	1284.4

Total Fat 39.7g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 464.6mg	0%
Sodium 3925.0mg	0%
Total Carbohydrate 60.2g	0%
Dietary Fiber 8.9g	0%
Total Sugars 42.0g
Protein 173.5g	0%

Vitamin D 0IU	0%
Calcium 474.9mg	0%
Iron 10.6mg	0%
Potassium 1881.7mg	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: 27.7%

Protein: 53.7%

Carbs: 18.6%