Description
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Ingredients
Full of flavours, this easy curry chicken salad sandwich makes a great snack or a quick lunch on the go! Indian inspired, super tasty and healthy – no mayo!
2Chicken Breasts
1teaspoonCurry Powder
½teaspoonPaprika
½teaspoonSalt
1tbspOlive Oil
Other Ingredients
½cupchopped Celery
½cupchopped Green Onions
¼cupchopped Coriander
¾tspSalt
Dressing
¾cupGreek Yogurt
1tablespoonHoney
1tablespoonWater
¼teaspoonCurry Powder
¼teaspoonGarlic, minced
Instructions
- Marinate the chicken in curry powder, paprika, salt and half the olive oil for ten minutes
- Heat the remaining olive oil in a skillet and add the chicken breasts. Cook on medium high heat for 3-4 minutes on each side till the breast is cooked through and the internal temperature registers 165F. Let the chicken rest for 10 minutes and then dice or shred.
- Whisk together all the ingredients under dressing
- Add chicken, celery, green onions, coriander and salt to the dressing and toss well. Serve on lettuce leaves or between slices of bread, buns or bagel.
