Healthy Curry Chicken Salad
YOU GUYS…
are gonna love this.
I love it because it is so EASY, high in protein, delicious, and it’s a great meal prep recipe that you can double or triple and have for days.
You can eat it alone, throw it on a lettuce wrap, use it for sandwiches, etc.
Easy to travel with, easy to make without the curry powder if that’s not your thing (although curry is SO good for you!), versatile enough to make a dairy-free version, and hard to mess up.
I hope you enjoy this as much as I did! Tag me on Instagram if you try it (instagram.com/ashleykhristinefitness)!
Here’s what it is:
Ingredients
1-2 lb shredded chicken
3/4 C plain nonfat Greek yogurt (I love Fage or Siggi’s, skip the yogurt if you want dairy-free and just use some extra oil and maybe a 1/3 packet of Ranch seasoning mix 🤤)
1-1.5 tbsp extra virgin olive oil
1-1.5 tbsp local honey
Curry, onion, and garlic powders (to taste - I used a lot)
Sea salt and black pepper
Everything but the bagel seasoning
Optional add-ins: raisins, walnuts, chopped celery, cilantro
Directions
Boil or cook chicken in a crockpot/pressure cooker so you can shred it nicely and it keeps its moisture
Add curry, onion, salt, pepper, and garlic powders to the chicken while you shred it.
Put seasoned chicken in the fridge to chill.
While the chicken is cooling down, mix the yogurt, olive oil, honey, and additional seasonings that you want in a large bowl until well combined.
Once chicken is cool, add it to the mix and stir until fully coated. Top with everything but the bagel seasoning and optional add-ins at the end.
Enjoy!
*Don’t forget to hit the “share” button below to send this recipe to a friend!*
& In the meantime, to learn more about macro nutrition and flexible eating, join my free Live the Fit Life Facebook group where you can participate in my free 3-Day Flexible Eating Workshop. This workshop is pinned to the “announcements” at the top of the group and starts with “Unit 1”. This is a great place to start. I look forward to seeing you inside!
