Turmeric’s supposed to be a great natural inflammation-fighter, so I’m trying to sneak it into my diet more frequently (beyond the occasional Indian take-out).
Recipe for Curried Yogurt Chicken Salad
Recipe 138 of 365
Here’s a variation on a classic curried chicken salad, made with Greek yogurt instead of mayonnaise, and with apples and chopped fresh cilantro. The spices melt into the yogurt with time, so it’s a great one to make ahead. Serve it on salads, sandwiches, or tucked into a wrap with lettuce and avocado.
Chopped bell peppers, jalapeno peppers, or pistachios would make great additions.
TIME: 10 minutes, with leftover chicken
MAKES: 3 sandwiches or wraps
1/2 cup fat-free Greek yogurt (or sour cream, or mayonnaise, or some combination thereof)
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
Freshly ground pepper, to taste
1 teaspoon lemon juice
2 cooked chicken breasts, finely chopped or shredded
1/2 granny smith apple, chopped
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped red onion
Blend the yogurt, turmeric, coriander, cumin, salt, a big grinding of pepper, and the lemon juice in the bottom of a mixing bowl. Add the remaining ingredients, and stir to combine. Season again to taste with salt and pepper before serving.