I can very clearly recall the first time I ever made Curry Chicken Salad. It was 2003 and Shaun and I were living in our first teeny tiny apartment. We were both juggling jobs and college life, so having a well stocked fridge wasnt a priority. There were many nights when dinner consisted of a bowl of ice cream and a six pack of Yuengling.
One day, while on lunch break from my job as a Vet Tech (I once had dreams of being a farm animal Veterinarian), I came home starving and in need of a wholesome meal. I opened the fridge and staring back at me was a cup of yogurt, a handful of grapes, and a leftover rotisserie chicken (and of course, that six pack of Yuengling- but that was for later)! A quick scan of the pantry and I added half of a pita and a new bottle of curry powder that I had recently bought only because I had a coupon. It took me only 5 minutes of work in the kitchen and I had a delicious Curry Chicken Salad lunch!
That was the best lunch Id had in ages and the recipe is one that stuck with me. Even today, 12 years later, I still make this Curry Chicken Salad on a regular basis. I cant believe Ive waited this long to share it with you, but its perfect for this #EatLean2015 series.
Being that Im not a fan of mayo, I learned long ago that plain Greek yogurt can be a great substitute in just about any recipe. For this Curry Chicken Salad, I used plain Greek yogurt, fresh organic grapes, and curry to create a bold combination of flavors. Its crunchy, fresh, creamy, and has a nice punch of curry flavor. Im not a curry expert, not even close, but I love its distinct flavor and how it can transform a dish from ordinary to spectacular.
Although I used a pita the first time I made this Curry Chicken Salad, Ive swapped it for fresh cabbage to make it even healthier. Just like a lettuce wrap, this is the perfect sandwich without the bread. The cabbage is a bit crunchy, but if youre feeling adventurous, go for it!
Back in 2003 when desperation and an empty fridge resulted in a delicious meal, I had no idea that 12 years later Id still be making Curry Chicken Salad, let alone sharing the recipe on a blog. (Did I even know what a blog was back then??) Do you have any recipes like that? Ones that you make on a whim but they stick with you forever? Id love to hear about them in the comments below!
- 1 cup of baked chicken, chopped
- 1 5.3oz container of organic plain Greek yogurt
- ½ cup red organic grapes, halved
- ¼ cup organic celery, diced
- 2 tsp yellow curry powder
- Salt and pepper, to taste
- Red cabbage leaves (optional)
- Combine the chicken, Greek yogurt, grapes, celery, and curry powder. Stir until well combined.
- Add any needed salt and/or pepper.
- Serve plain, wrapped in a cabbage leaf, or stuffed into a pita.