Print Recipe

Low-Fat Chicken Salad Recipe with Curry & Apricots

How do you turn chicken salad into a healthy, low fat lunch option? It's easy with Greek yogurt, dried apricots and a touch of curry powder.
Prep Time10 mins
Total Time10 mins
Course: Salads
Cuisine: American
Keyword: Gluten Free
Servings: 6 Servings
Calories: 88kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

  • 2 cooked skinless boneless chicken breasts, diced
  • 10 dried apricots cut into small pieces
  • 1 stalk celery diced
  • 1 green onion thinly sliced
  • 1/4 cup + 2 tablespoon plain nonfat Greek yogurt
  • 1 1/4 teaspoons curry powder
  • 1/4 - 1/2 teaspoon salt to taste*
  • pepper to taste
  • 1/4 teaspoon ground pepper

Instructions

  • In a medium-sized bowl, mix together the chicken, dried apricots, celery, green onion, Greek yogurt, curry powder and salt. Adjust the seasoning, to taste.
  • Serve on bread or crackers, or over a bed of lettuce.

Notes

WW (Old Points) 2 / WW (Points+) 3 *Nutritional information includes ¼ teaspoon salt
 
Makes 3 cups

Nutrition

Serving: 1Serving (1/6 of Recipe) | Calories: 88kcal | Carbohydrates: 9g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 343mg | Potassium: 301mg | Fiber: 1g | Sugar: 8g | Vitamin A: 510IU | Vitamin C: 0.8mg | Calcium: 28mg | Iron: 0.6mg