Greek Yogurt Curry Chicken Salad
Recipe type: Entree
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
  • 1 pound boneless skinless chicken breast, boiled for 6-8 minutes
  • 1 cup 0% greek yogurt
  • 1/2 cup raisins
  • 1 cup shredded or chopped carrots
  • 1-2 stalks celery, chopped
  • 1/2 cup roasted unsalted cashews
  • 1 cloves garlic, minced
  • juice of 2 lemons
  • 1 and 1/2 tablespoons curry powder
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  1. Cook the chicken and let cool before shredding with your fingers or using two forks.
  2. Add all ingredients to a large bowl and mix to combine and coat completely.
  3. Serve over greens or as a sandwich.
  4. Store in an airtight container in the fridge for up to five days.
The cayenne pepper adds a little kick to the recipe, so if you don't like spicy foods or are making this recipe for kids, start with no cayenne pepper or just a little and then add more as you'd like to taste.
Recipe by 24 Carrot Life at