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Chicken Salad with Curried Yogurt Dressing

  • ½ cup light mayonnaise
  • ½ cup AE Plain Lowfat or Unsweetened Whole Milk Yogurt
  • ¾ teaspoon curry powder
  • ¼ teaspoon salt
  • 3 cups cooked chicken, diced*
  • 2 Granny Smith apples, cored and chopped
  • 1½ cups red seedless grapes, halved
  • ¾ cup celery, sliced
  • 1/3 cup green onions, thinly sliced
  • 1/3 cup chopped pecans, toasted**
  • Leaf lettuce and whole grain bread or rolls for serving

In a large bowl, whisk together the mayonnaise, yogurt, curry powder, and salt. Add the chicken, apples, grapes, celery, and green onions; gently fold to combine. Just before serving, stir in the pecans. Serve salad over lettuce leaves with whole grain bread or rolls.

*A rotisserie chicken from the grocery store is a convenient alternative to cooking chicken from scratch.

**To toast pecans, toss the nuts in a small skillet over medium-high until fragrant, about 5 minutes. Be sure to keep them moving in the pan to prevent them from scorching. As soon as they’re toasted, transfer them to a plate to cool completely.

Makes Makes 6 servings