From the Pantry Butler kitchen
Curried Chicken Salad
Shredded chicken is coated with yogurt, curry powder, and cilantro and combined with crisp celery and apples give this salad delicious flavor with a refreshing "crunch." Chill and serve with crackers or use as a sandwich filling. USDA MyPlate Kitchen — USDA Center for Nutrition Policy and Promotion (public domain), via myplate.food
Ingredients
- 4 cooked cooled chicken thighs — about 3 cups shredded
- 2 tablespoons vegetable oil
- 1/8 cup low-fat yogurt
- 1 tablespoon curry powder — or more to taste
- 2 celery stalks — diced or sliced
- 1 apple — cored and diced
- 1/4 cup mandarin oranges, canned, drained
- 1/4 cup chopped fresh cilantro — and/or basil leaves
Method
- Put chicken in a bowl and add remaining ingredients.
- Mix to combine.
- Cover and refrigerate at least one hour and up three days.
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