Claire Thomas of The Kitchy Kitchen brings us a light and easy go-to lunch.
Curried chicken salad is a favorite of mine. It's so flavorful, light, and easy to whip together. To make mine extra light, I switched out mayo for Greek yogurt, and added tons of fresh herbs. It's the perfect lunch! This recipe relies heavily on a delicious curry powder, so make sure to use the best! I love this one from Spice Station.
3 single poached chicken breasts, shredded
1 1/2 cups Greek yogurt
1/4 cup cashews
1/2 cup celery, diced
1/2 cup grapes
1 1/2 tablespoons curry powder
1 teaspoon ground ginger
1/4 cup chutney
2 tablespoons chopped cilantro
2 tablespoons chopped green onion
2 tablespoons chopped basil
kosher salt and freshly ground pepper to taste
Combine all of the ingredients, except for the butter lettuce, in a bowl. Pop the salad in the fridge, and let it sit for a couple of hours to let the flavors mingle. To serve, scoop some chicken salad into the lettuce, roll up, and enjoy!
For more delicious recipes from Claire, head to The Kitchy Kitchen.