The salad; it’s an essential meal for those summer evenings when it’s just too hot to face a warm meal and it’s ideal for a quick snack too. This recipe is a chicken salad with a twist – substitute the mayonnaise for greek yogurt and add a touch of curry powder for a curried chicken salad. For the carnivorously opposed among us, the chicken can be easily substituted with Quorn chicken or tofu.
1/2 cup low-fat Greek yogurt
1 tablespoon curry powder
1/4 teaspoon Cayenne powder
2 handfuls cooked chicken (or Quorn chicken/tofu), white or dark meat, coarsely chopped
2 stalks celery, finely diced
1/2 cup red grapes, halved
3 tablespoons of fresh parsley, finely chopped
1. Whisk together cayenne, curry powder, and Greek yogurt in a large bowl.
2. Add grapes, parsley, celery, and chicken then mix thoroughly until well coated.
3. Add salt & pepper as desired and refrigerate for 30-45 minutes.