RECIPE

Curry Chicken Salad

Try this no-cook salad for supper, too! Young cooks can help mix all the ingredients together.

Ingredients

  • 1 cup plain Greek-style yogurt
  • Juice of 1 lemon
  • 2 tablespoons curry powder, such as Madras-style
  • Salt and ground black pepper
  • 1 pound deli-sliced chicken breast or 1 rotisserie chicken, meat removed from bones and chopped
  • 1/2 cup slivered almonds, toasted
  • 1 cup grapes, sliced in half
  • 1/2 cucumber, cut in half, then sliced into half moons
  • Romaine lettuce, for serving
  • Crackers or whole wheat pita bread, to serve alongside

Preparation

In a medium size bowl, mix together the yogurt, lemon juice, curry powder and some salt and pepper, to taste. (If the dressing is thick, thin it out with a splash of water so it’s the consistency of a vinaigrette.)


Add the remaining ingredients to the bowl and toss well to coat.


Serve the chicken salad over lettuce with crackers or pita bread alongside.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.

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