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Skinnytaste's Curried Chicken Salad


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Rate this recipe 4.7/5 (3 Votes)
Skinnytaste's Curried Chicken Salad 1 Picture


  • 2 tsp. olive oil
  • 1/4 cup chopped onion
  • 1/2 tablespoon curry powder
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1/4 tsp. kosher salt
  • Freshly ground black pepper
  • 2 tablespoons 0% Greek yogurt
  • 1/4 tsp. ground cinnamon
  • 3/4 cup dried cranberries
  • 1 large sweet apple, peeled and finely chopped (1 1/2 cups)
  • 1/4 cup silvered almonds
  • 2 tablespoon chopped fresh cilantro
  • 1/4 cup scallions


Adapted from


Step 1

1.In a large, heavy nonstick skillet, heat the olive oil over medium heat. Add the onion and curry powder and cook, stirring utnil golden, 3-4 minutes.
2.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.
3.When cool, add the yogurt, cinnamon, cranberries, apple, almonds, cilantro, and scallions. Toss together to coat.

•Per serving: 1 cup
•Calories: 233
•Fat: 7 g
•Saturated Fat: 1 g
•Cholesterol: 58 mg
•Carbohydrate: 22 g
•Fiber: 2.5 g
•Protein: 21 g
•Sugars: 16 g
•Sodium: 168 mg

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