I really love chicken salads (especially this . I find myself drawn to them on menus at sandwich shops and I love eating them on crusty bread or in a wrap, or perhaps on a bed of lettuce. Chicken salads are great for summer and perfect for quick weeknight dinners, with leftovers for lunch of course! A local café makes a delicious curried chicken salad and I thought I’d try to make a mayo-free version at home, using ingredients already in my fridge and pantry. The only thing I had to pick up at the store were the organic cashews. Greek yogurt, dried fruit and citrus juice give this salad a nice tang while the sour cream and cashews add richness. Finish it off with lots of chopped cilantro and salt and pepper and you have a delicious chicken salad.
- 2/3 C plain Greek yogurt
- 1/4 C sour cream
- 1 T curry powder
- 1.5 T fresh lemon or lime juice
- 3 C cooked chicken, chopped (about 1.5 lbs of chicken breasts)
- 3 celery stalks, diced
- 2/3 C dried currants or cranberries
- 1 C organic unsalted cashews, coarsely choppeed
- 1/4 C cilantro, finely chopped
- Celtic sea salt
- Freshly ground black pepper
In a large bowl, whisk the yogurt, sour cream, curry powder and lime/lemon juice together.
Add the remaining ingredients and stir to combine.
Season with salt and pepper to taste.