Curry chicken salad with thyme
Indulge in the savory flavors of curry chicken salad with a touch of aromatic thyme. A delicious twist on a classic dish that will tantalize your taste buds.
Ingredients:
- 4 chicken breasts
- 1 teaspoon lemon rind
- 1/2 cup lemon juice
- 4 lemons, sliced
- 1 tablespoon extra virgin olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 170g Plain, non fat, Greek Yogurt
- 1 cup light mayonnaise
- 10 sprigs fresh thyme
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1/4 cup red onion, chopped
- 1 teaspoon paprika, for garnish
Instructions:
- Prepare the chicken breasts marinade by mixing together lemon zest, lemon juice, lemon slices, extra virgin olive oil, salt, and pepper in a large resealable bag or container. Place the chicken breasts in the marinade, ensuring they are fully coated. Let the chicken marinate for a minimum of 2-3 hours, flipping them over every hour if feasible.
- Cook the chicken breasts on the grill over medium heat and then let them cool.
- While waiting, create the dressing for your salad. First, strip the thyme leaves from the stem and finely chop them.
- Combine yogurt, mayonnaise, chopped thyme, curry powder, turmeric, salt, and pepper in a mixing bowl. Stir well until the sauce is thoroughly mixed.
- Once the chicken has cooled down completely, cut it into your preferred size, like 1-inch cubes.
- Mix the chopped chicken into the yogurt sauce and include the diced red onion. Stir everything together.
- Sprinkle paprika on top before serving. You can enjoy it on sandwiches, over a bed of mixed greens, or inside lettuce wraps.
Summary:
- Calories: 2561 kcal
- Fat: 131 g
- Protein: 268 g
- Carbs: 82 g
- Potassium: 4873 mg
- Magnesium: 425 mg