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Curry Chicken Salad


-2 to 3 lbs chicken thighs and drumsticks

-1/2 large white onion, diced

-3 ribs celery, diced fine

-1 1/2 cups dried cranberries

-1/2 cup greek yogurt

-1/2 cup mayonnaise

-2 Tbsp curry powder

-1 1/2 Tbsp honey

salt and pepper to taste


-Put chicken in a pot and cover with water. Add salt and a pepper and bring water to a boil. Once boiling, cover and simmer for 20 minutes or until cooked through. Drain water and let chicken cool before removing skin and bones. Shred or dice and set aside in a bowl.

-While chicken is cooking, dice onion and celery. Add cranberries and set aside.

-In a smaller bowl combine yogurt, mayo, curry powder and honey. Mix and taste - add salt and pepper as needed and set in the fridge to chill.

-Once chicken is done, add it to the cranberry mixture and stir in curry sauce. Let chill in the fridge for 2 hours before serving.

Tags: chicken salad, chicken recipe, cheap recipe, summer salad recipe, summer recipe, chicken curry, curry chicken salad


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