Jessica CookApple and Curry Chicken Salad
In The Fresh Meat Case
Apple and Curry Chicken Salad
In The Fresh Meat Case
PREP TIME: 20min COOK TIME: 0min
Serves 4
- 449
Calories - 35g
Protein - 553mg
Sodium - 2g
Sat. Fat - 16g
Sugar 
Ingredients
2 cups leftover cooked, shredded PERDUE® OVEN STUFFER® Whole Chicken with Giblets
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
1 lime, juiced
1 tbsp. grated ginger
2 tsp. Muchi curry powder
1/4 tsp. salt
1 cup apples, diced
1 cup celery, diced
1 cup red or green grapes, halved
4 large lettuce leaves
8 slices hearty whole grain bread
Step 1
Combine
In a medium bowl, stir together the yogurt, mayonnaise, lime juice, curry powder, and grated ginger. Toss dressing with the shredded chicken, apples, celery, and grapes until everything is completely coated. Cover and refrigerate for at least 1 hour until ready to serve.
TIP
TIP: Curry is a generic term for any South Asian Spice Blend, so the flavors and heat can vary. For a spicy curry blend, look for the word “Muchi” on the label.
Step 2
Serve
To serve, place a lettuce leaf on one slice of whole grain bread. Scoop Curry Apple Chicken Salad onto the lettuce leaf. Top with another slice of whole grain bread and serve.
45 MIN
