A spiced up take on the classic, this Sweet-n-Crunchy Curry Chicken Salad might just be better than the original! Its healthy, made with greek yogurt and no mayo for a protein boost with a tangy flavor!
Ingredients
Chicken Salad:
½cupChicken Breast, Cooked and Diced, 70g
⅓cupCelery, Chopped, 33g
¼cupGreek Yogurt, 50g
2TbspPecans, Chopped, 15g
2TbspDried Cranberries, 15g
1TbspGreen Onion, Thinly Sliced, 6g
1tspCurry Powder
½tspLemon Juice
¼tspMaple Syrup, Stevia Sweetened preferred
⅛tspBlack Pepper, Ground
For Serving:
1Lavash Flatbread/Tortilla, or 2 Mini Wraps, Whole Wheat preferred
1½cupSpinach, 45g
Instructions
Mix together all ingredients for chicken in a large bowl, stirring until chicken is evenly coated.
To make wraps, place flatbread or tortilla on a workstation, top with spinach and chicken salad upto ⅔ way from the end, and roll tightly from the filled end to the empty.
Notes
To cook chicken, season a small chicken breast with salt and pepper and bake in a 450°F oven for 15-18 minutes. Make sure the juices run clear, then remove from the oven and cool. Chop into ½” cubes.