Curried Chicken Salad

I really love chicken salad as a quick lunch option - and adding a little curry spice takes it to another level. This is something I can easily meal prep for the week and then pair with veggies or fruit to make a complete meal. I used nonfat, plain Greek yogurt instead of mayonnaise to reduce the overall fat and increase the protein in this dish to better suit my personal macronutrient needs. If you're looking to increase your overall protein for muscle gain or fat loss, this is a simple swap and you won't notice the difference.

For me, this made 4 servings.

Each serving contained the following macronutrient breakdown (not including any sides):

298 calories

Protein: 40 grams

Carbohydrates: 11 grams

Fat: 9 grams

Ingredients

1# of chicken breast*

½ cup of nonfat, plain Greek yogurt

2 tsp curry powder

½ TBSP lemon juice

½ tsp salt

½ cup shredded carrots

¼ cup raisins

¼ cup chopped, roasted cashews

Instructions

1. Place your chicken breasts in a pot of cold water, covered. Bring the water to a boil and then let it simmer for 15 minutes. Remove the chicken and using a meat thermometer, make sure the internal temperature has reached 165 degrees. Let the chicken cool.
2. While the chicken is cooling, combine your yogurt, curry powder, lemon juice, salt, shredded carrots, raisins and cashews in a small mixing bowl.
3. In a large bowl, shred your cooled chicken breast with two forks or a hand mixer.
4. Pour your yogurt mixture on top of the shredded chicken and stir until well combined. 
5. Portion out your servings and then place in the fridge to chill.
6. Enjoy your curried chicken salad chilled with your favorite sides! 

*If you prefer to take a shortcut on this recipe and use a rotisserie chicken, that’s fine! Simply remove the skin, debone and then weigh out your chicken for the correct ratio.