Curried Chicken Salad
From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion
Steps written by Kubbord
What goes in
- 3 cupscooked chicken thighs
- 29.6 mlvegetable oil
- 0.1 cuplow-fat yogurt
- 14.8 mlcurry powder
- 2celery stalks
- 1apple
- ¼ cupmandarin oranges
- ¼ cupfresh cilantro (optional)
How to cook it
- Dice the 2 celery stalks and 1 apple into bite-sized pieces, and roughly chop the ¼ cup fresh cilantro if using.
- In a small bowl, whisk together the 2 tablespoons vegetable oil, ⅛ cup low-fat yogurt, and 1 tablespoon curry powder until smooth and well blended.
- In a large bowl, combine the 3 cup cooked chicken thighs, diced celery, diced apple, ¼ cup mandarin oranges, and chopped cilantro.
- Pour the yogurt-curry dressing over the chicken mixture and gently toss until all ingredients are evenly coated.
- Cover the bowl and refrigerate for at least 1 hour to let the flavors meld before serving.
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