Curried Chicken Salad
From Cats’ Kitchen
Makes 5 cups | Serves: 5
Ingredients
2 teaspoons extra virgin olive oil
¼ cup onion, chopped
½ Tablespoon curry powder*
1 pound chicken breast, boneless, skinless, cut into ½-inch cubes
¼ teaspoon kosher salt
Black pepper, freshly cracked
2 Tablespoons 0% Greek yogurt
¼ teaspoon ground cinnamon
¾ cup dried cranberries*
1 large sweet apple, peeled and finely chopped (1 ½ cups)
¼ cup silvered almounds
2 Tablespoons fresh cilatro, chopped
¼ scallions, sliced
*Read the label to be sure this product is Gluten-Free
Instructions
In a large, heavy nonstick skillet, heat the olive oil over medium heat. Add the onion and curry powder and cook, stirring, until golden, 3 to 4 minutes. Increase the heat to medium-high, add the chicken, salt, and a pinch of black pepper, and cook stirring frequently, until just cooked through, about 5 minutes. Transfer the chicken to a large bowl and let cool.
When cool, add the yogurt, cinnamon, cranberries, apple, almonds, cilantrom and scallions. Toss together to coat.
