Curry Chicken Chobani Salad. Healthy & Low fat.

 

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My friend Jenny, who we just visited over spring break inspired this recipe.  She had in her fridge a similar salad and I recreated it in her honor.  It is so good that I cannot stop eating it!  Guilt-free because I used organic chicken and non fat Chobani instead of mayo.  Totally healthy!  Chobani adds much needed protein.  It’s a perfect lunch idea!

Ingredients:

1.25 lbs of organic chicken tenders (cooked – I grilled mine)
3 teaspoons of curry powder
1 tablespoon of lime juice (fresh)
2 teaspoon of raw honey (or you can use agave or maple syrup)
1/4 cup of chopped dried cherries (or you can use raisins or fresh grapes halved)
Salt
Pepper
1/2 tsp of ground cayenne pepper (use less if you don’t want it spicy)
3/4 cup of non fat plain Chobani
Green onions, 2 chopped
Optional:  Celery or carrots chopped, red onions, red bell peppers

Directions:

In your stand mixer, with the paddle attachment, place your chicken in the mixing bowl and turn on the mid speed.  This will shred the chicken nicely but keep an eye on it and stop it when you reach the right shredding consistency.  If you prefer, you can chop the chicken into pieces.  Then add the remaining ingredients and mix until combined.  Refrigerate in a covered container.  Great served in a bell pepper, on crackers, bread or pitas.  Enjoy!

— Knead to Cook

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2 Comments

  1. This looks like it would be absolutely perfect for a summer picnic! Speaking of summer…can it hurry up and get here already? Who do we talk to about that?

    Amy, @Chobani

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