I’ve been on a chicken salad kick lately and this easy mayo-free curry chicken salad is so light and delicious! I add it to bowls, salads or wraps and it’s really satiating without being super heavy.
INGREDIENTS:
1lb chicken breast or tenders, shredded
1/2 cup plain yogurt (I used Harmless Harvest, it has a very mild flavor)
1/2 avocado
1 tbsp + 1 tsp Dijon mustard
1/2 – 1 tsp curry powder (depending on how strong you like the flavor to be)
1/4 tsp onion powder
1/4 tsp dill
Splash of lemon juice
Salt and pepper to taste to your liking
*I added dried cranberries which gave it a nice sweet kick – you can omit if you don’t like them!
DIRECTIONS:
Cook & shred chicken; I pressure cooked for 15 minutes in an instant pot, let it sit for 15 minutes then shredded it. Let cool before adding sauce
Combine yogurt, avocado and dijon and mix well, then add to chicken
Add curry, onion powder, dill, salt and pepper
*If you like mayo, you can use it instead of avocado and yogurt, the flavor will be different though! Also, if you’ve made my BFCE cookies and have extra chickpeas on hand, definitely roast them to add a little crunch!
