Curried Chicken Salad

Chicken salad, but make it curry! I was in the mood for chicken salad, but I also wanted chicken curry, so I figured why not both? I added curry powder, dried cranberries, and toasted sliced almonds to make this curried chicken salad and served it on a croissant over a bed of arugula.

SERVES: 4
PREP TIME: 5 MINS COOK TIME: 15 MINS TOTAL TIME: 20 MINS

Ingredients

• 2 chicken breasts
• 2 teaspoons oil
• Salt
• Pepper
• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 1 teaspoon curry powder
• Juice of half a lemon
• 1 teaspoon honey
• 1/4 teaspoon garlic powder
• 2 stalks celery, diced
• 2 green onions, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds

Instructions

1. In a large pan, heat the oil. Add the chicken. Season with salt and pepper. Cook over medium heat until chicken is cooked through. Flip halfway. Remove from heat. Once cooled, cut chicken into bite sized cubes.

2. In a medium bowl, combine the yogurt, mayonnaise, curry powder, lemon juice, honey, and garlic powder. Add salt and pepper, to taste.

3. Add chicken and remaining ingredients.

4. Serve.