I made a version of this chicken salad a few months ago when I started eating chicken again. The recipe worked at the time, but I knew I could do better. A three day weekend meant I had a little extra time to make some dishes for lunch this week, so I got to work on improving this recipe.
Substituting greek yogurt for mayonnaise often results in a more bitter or tart taste, and you definitely lose some of the richness of a traditional chicken salad. So this go around I added some light sour cream to help offset the tartness, along with a tablespoon or two of Mango Chutney to better round out the flavor. I will say that you have to love the taste of curry powder in order to love this chicken salad. I know it's not for everyone, but I like the different take on a classic dish.
First you'll need to boil and shred 3-4 chicken breasts. I used 3, but there is easily enough sauce for 4. While the chicken is cooking, you can assemble your ingredients.
I toasted the almonds, but you don't have to if you don't feel like it. My only suggestion if you do is that you don't forget about them like I did. Because toasted and blackened are two different things.
Mango Chutney Chicken Salad
(makes 4-6 servings)
3-4 boiled and shredded chicken breasts
1 1/2 cups 0% fat Greek yogurt
2 Tbs light sour cream
1 Tbs apple cider vinegar
1 Tbs curry powder
3 green onions, chopped (I only used the light green part)
1/2 cup slivered almonds
1-2 Tbs Major Grey Mango Chutney (you could also us sweet or spicy)
salt to taste
Combine all ingredients in a bowl, and adjust seasonings to taste. Stores well in the fridge for about 3 days.
I also packed Cilantro Jalapeño Hummus and Homemade Raspberry Applesauce, two of my favorite lunch staples. I used my crockpot and cooked the apples for about 2 hours before blending in my Vitamix. Watch out- the stuff is addictive!!