Recipe: Chicken Salad & Curried Chicken Salad

Chicken Salad

This is a pretty standard chicken salad, and it's a good base to add to (can't wait until I can add celery!). I use nonfat Greek yogurt as a replacement for mayonnaise. This time, I used leftover chicken breasts on the bone that I had grilled the day before to make it. I removed the skin before I diced it.

3 baked/boneless or rotisserie style, skinless chicken breasts, cubed
3/4 cup 0% Greek Yogurt (I love Chobani!)
1/4 cup finely chopped white onion
1 green onion, diced
1/2 tsp. poultry seasoning
2 gloves garlic, pressed
1 Tbsp. Dijon mustard
salt & pepper to taste

Directions: In medium bowl, mix the yogurt, onions, garlic and seasonings. Add cubed chicken. Mix well. Chill.

Curried Chicken Salad

This Indian curry chicken salad is done in 2 parts. It packs a lot of flavor and is well worth the time it takes to make it: marinade is made, the chicken is cooked stove top, and then is diced for the chicken salad. Sorry, no picture (I ate it before I got a chance to find the camera)

**FULL DISCLOSURE: The curry paste used in this marinade recipe adds a TRIVIAL amount of fat, but is needed for full flavor...this is why I added the "patting off" step after cooking**

CURRY MARINADE:

3 boneless, skinless chicken breasts, cut into 2 inch or so chunks

1 cup plain, nonfat yogurt (not Greek!)
1/2 Tbsp curry paste (I used Kitchens of India paste for Hyderabadi Biryani)
1/2 of a fresh lemon, juiced
2 garlic cloves, crushed

Directions: In 1 gallon ziploc bag, mix yogurt, curry paste, lemon juice and garlic gloves. Add chicken chunks and coat in marinade mixture. Place in refrigerator overnight. (This method allows the flavors to penetrate the meat).

CURRY CHICKEN SALAD:

1 cup plain, 0% Greek yogurt
1/2 Tbsp Garam Masala
1 Tbsp Curry powder
1 Tbsp freshly grated ginger
salt & pepper to taste

Directions: Place the marinated chicken chunks and marinade in a skillet over medium heat. When sauce begins to bubble, place lid over pan and reduce heat to low. Allow to cook 20 minutes. Remove chicken from stove using slotted spoon, and "pat off" the excess, cooked marinade. When cool enough to handle, dice the chicken up in to bite-sized pieces or shred.

In separate bowl, combine yogurt, spices, and ginger. Add diced or shredded chicken. Chill.