Tag Archives: curry

Curried Chicken Salad

I don’t know about you but I feel like I post a lot about egg salad or chicken salad but the fact of the matter is that I grew up in central Illinois where mayonnaise was always in my house and a mayonnaise sandwich wasn’t necessarily out of the question when no one was looking.  But since mayo is bad, bad, bad, I’m not willing to give up on egg salad and chicken salad, two of my favorite loves.  I keep trying to make it healthy and whether I’m satisfied enough or not, I’m always willing to try it a different way.  So there you go.  I was curious about a Curried Chicken Salad recipe from Martha Stewart but it required a lot of chicken prep which I wasn’t into.  So this is my version of Martha’s version and it turned out pretty darn good.

Precooked chicken is mixed with a combination of Greek yogurt, light mayonnaise, curry powder and scallions before being tossed with toasted almonds and Granny Smith apple.  Using precooked chicken makes this dish come together fast and the combination of yogurt and light mayonnaise keeps it creamy.  The curry adds a bold flavor punch (but not too much) and the almonds and apple provide a fun crunch.  Since I typically like a bit of sweetness in my chicken salad, either from grapes or dried fruit, I love the addition of the Granny Smith apple which not only adds a little sweetness but also a tart edge.

Curried Chicken Salad (makes 4 servings) – adapted from Martha Stewart

  •  9 oz precooked chicken, chopped (such as PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted)
  • 6 tablespoons non-fat plain Greek yogurt
  • 1 tablespoon light mayonnaise
  • 1 teaspoon curry powder
  • juice from 1/2 a lemon
  • 2 tablespoons green onion, thinly sliced
  • 1 tablespoon sliced almonds, toasted
  • 1 small Granny Smith apple, chopped
  • salt and pepper to taste
  • lettuce or baby spinach

In a large bowl, combine yogurt, mayonnaise, lemon juice, curry powder, scallions, almonds, and apple.  Season with salt and pepper.  Stir in chicken until combined.  Serve over lettuce, baby spinach or on your favorite bread.

The ingredients:

In a large bowl, combine yogurt, mayonnaise, lemon juice, curry powder, scallions, almonds, and apple.  Season with salt and pepper.

Stir in chicken until combined.

Serve over lettuce, baby spinach or on your favorite bread.

Green Curry Fritters

I feel like I’m becoming tight with the ethnic foods aisle in my grocery store. For someone who used to only peruse said aisle to buy soy sauce, my refrigerator is now filled with all kinds of Asian condiments like Sriracha, coconut milk, hoisin sauce, peanut sauce, sesame oil, teriyaki sauce and sambal oelek. These flavorful items have become my best friends in a pinch. I throw no less than two or three of them into a bowl of ground turkey for making burgers and when my cupboard is growing scarce, my go-to dinner is usually a bowl of whole-wheat thin spaghetti swirled with a mixture of several Asian sauces – the hotter the better. Despite comfort with my expanding pallet, there was something about the small, unassuming bottle of green curry paste that had my knees shaking when I opened it. With an unappealing smell and an even more unappealing appearance, I questioned my judgement in deciding to try these Green Curry Fritters. What was I getting myself into? Had I finally gone too far?

Ground chicken is mixed with panko crumbs and scallions before being smothered in a mixture of mayonnaise, green curry paste, sesame oil, soy sauce, sambal oelek, ginger and egg. The mixture is flattened into patties and cooked in a hot pan with canola oil until browned and fully cooked. These fritters are salty, spicy and get a bite from the scallions. Don’t be confused by the name of these fritters because they are basically Asian-flavored sliders. And don’t be intimidated by the green curry paste. These fritters are packed with bold flavor and don’t have an overwhelming curry flavor which comes with curry powder. In fact, I didn’t taste curry at all, just bold tasty flavors. I ate my fritters with a simple side salad but these would be great with cabbage slaw as the recipe suggests because the cool cabbage would help to tone down the heat from the sambal oelek. Of course, my tongue was loving every second of the heat making me a big fan of these. I’m eating these fritters for lunch this week and getting compliments on how good my lunch smells. Whether you like curry or not, I suggest giving these a try. You just mind find a new condiment to like. Even if it’s kind of ugly-looking.

The ingredients:

Place panko, scallions, and ground chicken in a large bowl.

Combine mayonnaise, green curry paste, sesame oil, soy sauce, sambal oelek, salt, ginger and egg in another bowl.

Add green curry mixture to chicken mixture; mix lightly until combined. Divide into 12 equal portions; gently shape each portion into a small patty (do not pack).

Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl. Add 6 patties to pan; cook 2 1/2 minutes on each side or until done. Remove from pan. Repeat procedure.

Serve with salad or cabbage slaw.

Additions: None

Omissions: None


  • Ground ginger

Overall Rating: Love It

Source: Cooking Light Magazine

Enlightened Egg Salad Pitas

I’m a sucker for hard-boiled eggs. Whether it’s deviled eggs or egg salad sandwiches, I’m all over it. Eggs were a big source of protein for me when I was a vegetarian and egg salad was a staple for me. But, as we all know, any kind of “salad” sandwich – egg salad, chicken salad, pasta salad – usually means tons of mayonnaise and tons of calories. So, I was intrigued when I came across Shape Magazine’s Enlightened Egg Salad Pita. Sounds light and lovely, right?

This recipe uses a tablespoon of light mayonnaise and two tablespoons of fat-free plain Greek yogurt which keeps this salad creamy. I have to say that I enjoyed the yogurt in this and didn’t feel like I was missing out on any flavor. But I have to say that I don’t think they got the measurements of the spices right. I’m not a huge salt fan and this was extremely salty to me. Also, I like curry but I think that a little less would have been a lot more. Overall, this had too much curry and too much salt. A little less of both and I think this would have been a much better sandwich. I usually add cayenne to my egg salad so I didn’t mind the flavor of the curry here since I’m used to a little extra something mixed in. But I might experiment with this recipe since I like the addition of the yogurt. If I can get it just right, this will be a mighty fine egg salad sandwich!

The ingredients:

Place eggs in a small pan and cover with water. Bring to a boil, remove from heat and cover. Allow to sit for 11-12 minutes. Cool in ice water.

Meanwhile, in a medium bowl, combine light mayonnaise, Greek yogurt, Dijon mustard, curry powder, salt, and pepper.

Add in onion, celery, and chives (I omitted the onion and celery).

Peel the eggs, rinse, and discard the yolks from two eggs.

Chop the remaining eggs and add to the yogurt mixture.

Serve in a pita with greens and cucumber slices.

Additions: None


  • Onion
  • Celery
  • Cucumbers


  • Spinach for baby greens

Overall Rating: So-So

Source: Shape Magazine

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