Low Sodium Curry Chicken Salad

Elevate your lunchtime routine with this Low Sodium Curry Chicken Salad, a health-conscious twist on a classic favorite! Packed with lean protein from tender, poached chicken breasts and creamy, protein-rich Greek yogurt, this recipe delivers bold, aromatic flavor without the excess sodium. A vibrant mix of sweet grapes, crisp celery, juicy apple chunks, and nutty unsalted almonds provides a delightful texture and balance in every bite. Low sodium curry powder enhances the dish with its warm, exotic spice, while a splash of fresh lemon juice and parsley brighten the flavors. Ready in just 35 minutes (plus chill time), this heart-healthy salad is perfect for meal prep and can be served chilled over fresh greens, as a filling for sandwiches, or wrapped in lettuce leaves for a light and satisfying meal. Indulge guilt-free in this nutritious, flavorful curry chicken salad that’s as easy to make as it is delicious!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Skinless, boneless chicken breasts
• 1 cup Plain Greek yogurt
• 1 tablespoon Low sodium curry powder
• 2 stalks Celery stalks, chopped
• 1 large Apple, cored and diced
• 1 cup Grapes, halved
• 0.5 cup Unsalted almonds, chopped
• 2 tablespoons Lemon juice
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Place the chicken breasts in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 10-15 minutes or until the chicken is cooked through.

Step 2

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

Step 3

In a large mixing bowl, whisk together the Greek yogurt, low sodium curry powder, and lemon juice until well combined.

Step 4

Add the cooked chicken, chopped celery, diced apple, halved grapes, chopped almonds, and ground black pepper to the yogurt mixture. Stir until all ingredients are evenly coated.

Step 5

Taste and adjust the curry powder or lemon juice if needed.

Step 6

Fold in the chopped fresh parsley just before serving.

Step 7

Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Step 8

Serve the curry chicken salad chilled on a bed of lettuce or as a sandwich filling.

Nutrition Facts

Serving size	(1173.9g)

Amount per serving	% Daily Value*
Calories	1351.8

Total Fat 47.1g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 320.3mg	0%
Sodium 422.3mg	0%
Total Carbohydrate 93.5g	0%
Dietary Fiber 17.3g	0%
Total Sugars 62.2g
Protein 147.6g	0%

Vitamin D 3.5IU	0%
Calcium 579.0mg	0%
Iron 8.3mg	0%
Potassium 2581.5mg	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: 30.5%

Protein: 42.5%

Carbs: 26.9%