We Pfiesters are always looking for high-protein snacks and easy meals. This is why chicken salads are a hot item in our kitchen. Last weekend I made a Low-Fat Buffalo Chicken Salad that Steve LOVED, and this weekend I made a Curry Chicken Salad. Throw it on a cracker for a snack or scoop a cup out on a bed of greens for a meal. Either way, this is one great low-cal recipe that makes dieting pretty darn easy! The only hard part will be not going back for seconds!
1/2 Cup Chobani Plain Yogurt 1 Cup Chopped Grapes 1 Cup Chopped Apple 6 1/3 Cup Chopped Chicken Breast 1 Tablespoon Curry Powder 3 Tablespoons Lemon Juice 4 Packets Truvia (or your favorite sweetener) 1/2 Teaspoon Salt
Whisk the yogurt, curry powder, 2 (of the 3) tablespoons lemon juice, salt and sweetener together until smooth. In a separate bowl, mix the grapes, chicken, apple and the final tablespoon of lemon juice together. Then stir both together until well-coated and mixed. Chill before serving.
TIP: I’d add walnuts if I wasn’t dieting, but they crank up the calories quick, so no nuts for us. I do have some nuts, but I don’t put them in our food because they are too hard to count accurately in a recipe. Instead, I add them on top so I can adjust my fat as needed for that day.
Makes 8 cups, or 16 1/2 cup servings. We do 1/2 cup servings because we often eat them as a snack. 2 servings with salad greens is great for a full meal.
Nutritional Information: 97 servings per 1/2 cup serving 15g protein, 1.8g fat, 3g carbs
.
