Mayo-less chicken salad packed with flavor and healthy ingredients. This salad is so versatile, as it could be served on slider rolls, over a bed of lettuce, wrapped in a whole-grain pita, or served with chips or raw veggies! It’s perfect as an appetizer for entertaining or to be used as a quick go-to lunch during the work week. The options are limitless!
Whenever I am whipping up a batch of homemade chicken salad, I prefer using my crock-pot to cook the chicken. This way, the chicken gets extra moist and easily shreds with two forks. For this salad, I cooked 4 boneless, skinless chicken breasts on high heat in the crock-pot for ~2 hrs. If patience is your virtue, the chicken is even better when cooked on low heat for 4-5 hours 😉
I highly recommend cooking the chicken breasts in reduced-sodium chicken broth to really enhance the flavor and moisture. You need just enough chicken broth to fully coat the chicken breasts. If you run out of broth, you can just add in some extra water.
In place of mayonnaise or sour cream, the creaminess in this chicken salad comes from 0% fat plain Greek yogurt, a squeeze of fresh lemon juice and a little extra chicken broth. Not only is the calorie breakdown lower than your traditional chicken salad, the Greek yogurt adds in extra protein and calcium. Double win!
Curry is a blend of spices that is traditionally used in Indian cooking. The powder is quite versatile in both taste and flavor and adds so many distinct flavor notes and aromas to a dish. For lack of a better description, it’s just so dang tasty. Not to mention the anti-inflammatory benefits of one of the main spices in curry powder, Turmeric.
In addition to curry powder, I added in some lightly salted cashews, green onion, raisins and one red pear. In place of raisins and/or pear, halved red grapes are a great alternative. You can play around with the add-in ingredients and adjust it to your liking. I found the added sweetness from the pear and raisins compliments the savory taste of curry quite nicely. Whatever you decide to omit or add-in, you can’t go wrong with this salad!
Low-Fat Curried Chicken Salad
Makes ~5 cups prepared. Serving size: 1/2 cup
- 2 lbs boneless, skinless chicken breast, shredded
- 2 cups reduced sodium chicken broth for cooking; only 3/4 cup to actually be used in the salad
- 1/2 cup 0% fat plain Greek yogurt
- 1/3 cup lightly salted cashews, chopped
- 1/3 cup green onion, chopped
- 1.5 tbsp Curry powder
- 1/2 cup raisins
- 1 red pear, finely chopped
- Juice from 1/2 freshly squeezed lemon
- Salt and pepper to taste
- Place chicken breasts in your crock-pot and pour in two cups of reduced sodium chicken broth (enough to cover the chicken; use water if the broth is not enough)
- Cook on high for 2-3 hours, until chicken breasts are cooked through and tender enough to shred
- Remove the chicken from the crock-pot, reserve ~3/4 cup broth and discard the rest. Shred the chicken with two forks and combine in a bowl with reserved broth.
- Add in remaining ingredients and toss salad until all components are well combined
- Serve immediately or refrigerate until ready to serve. Enjoy as sliders, on a bed of lettuce, on crackers, pita chips or veggies!
Nutrition facts per serving (1/2 cup)
Calories: 170; Total Fat: 4 gms; Saturated Fat: .5 gms; Cholesterol: 53 mg; Sodium: 125 mg; Carbohydrates: 12 gms; Sugar: 7 gms; Protein: 24 gms