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Chicken Curry Salad with Greens

by Livestrong_Recipes  |  Oct 25, 2018

Chicken Curry Salad with Greens
  1. PREP
  2. 20 m
  • COOK
  • 45 m
  • 1h 05m

While most chicken salads use high fat mayonnaise as a base, Chicken Curry Salad uses a creamy combination of mayonnaise and low fat, plain Greek yogurt to reduce fat and calories.



  • 3 Skinless Chicken Breast Bone In
  • 1/3 cup Mayo
  • 1/3 cup plain low-fat Greek yogurt
  • 1 serving Curry Powder
  • 1/2 tsp sea salt
  • 1 dash Ground Black Pepper
  • 1 carrot(s)
  • 1 celery stalk(s)
  • 1/2 cup Raisins
  • 1/4 cup Unsalted Dry Toasted Slivered Almonds
  • 4 cups arugula


1 Preheat oven to 375 degrees. Cover a large sheet pan with tinfoil. Bake bone-in, skin on (or skin off) chicken breasts approximately 45 minutes or until chicken is cooked throughout and skin is lightly golden brown. Let chicken cool. Once it is cool enough to handle, remove the skin and bones and shred the meat with your hands.
2 In a small bowl, whisk together mayonnaise, low fat Greek yogurt (or unsweetened coconut yogurt), salt and pepper. Add in 1 tablespoon of curry powder to start. Taste and adjust seasoning as desired- add more curry powder for a stronger curry flavor.
3 Combine the shredded chicken, carrots, and celery in a bowl. Pour curry sauce on top and mix gently with a spoon. Fold in raisins and toasted almonds. Layer fresh arugula on the bottom of the mason jar. Top with Curry Chicken Salad. Enjoy!