I cannot believe how busy this fall season is! I promised we’d never be one of these families, but this week we were: we never ate dinner together this week. Not once. One kid or the other had a commitment every night. Because of that, we needed to pack dinners on more than one occasion.
When I was trying to figure out what to pack, I remembered an old favorite dish I hadn’t made in a while: Curry Chicken Salad.
I love it because it’s so versatile. You can throw in whatever “add-ons” you happen to have on hand. You can serve it by itself, on a bed of salad, or wrapped in a low carb tortilla. And if you’re really strapped for time, you can cut the prep work by purchasing an already cooked rotisserie chicken!
Until October 31, Walmart is offering rotisserie chickens on rollback for $4.98, making this a dollar saving, as well as a time saving, shortcut. I was super-duper fortunate, and I found rotisserie chickens at my Walmart for $3.98, which is lower than the rollback price! I’m not sure whether the price break was because I was shopping after dinner hours or what, but I’m not complaining!
Anyway, back to curry chicken salad. I chose to make mine low fat by using a combination of low fat mayonnaise and nonfat greek yogurt. And I didn’t get crazy with the add-ons this time around. I only added raisins and roasted, salted peanuts.
If you like a wider variety of flavors in your salad, add whatever you like. Celery, onion, shredded coconut, and cranberries all work well.
For those of you who want a recipe, I usually just throw this together, but this time I made note of the measurements, so I could help you all out!
Behold, Curry Chicken Salad.
- 1 rotisserie chicken, chopped
- ¾ cup low fat mayonnaise
- ¾ cup nonfat plain greek yogurt
- 1 tsp. curry powder
- ½ TBSP fresh basil (or use Gourmet Garden basil to save time)
- salt to taste
- pepper to taste
- ¼ cup roasted, salted peanuts
- ¼ cup golden raisins
- Mix all ingredients together. Chill until ready to serve.