Ingredients
Scale
- ⅓ cup raw unsalted cashews or almonds
- 2 cups (½-inch-diced) cooked boneless, skinless chicken breasts (about 2 small breasts)
- 3 stalks celery, finely chopped
- 1 ½ cups seedless red grapes, halved
- 2 green onions, finely chopped (plus additional to taste or for garnish)
- 3 tablespoons nonfat plain Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 1 ½ teaspoons pure maple syrup or honey
- 2 teaspoons curry powder (plus additional to taste)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- For serving: pita bread, whole grain bread, bibb lettuce, or crackers
Instructions
- Toast the nuts: Preheat the oven to 350°F. Spread the nuts in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until crisp and fragrant. Transfer to a cutting board, let cool, and roughly chop.
- In a large bowl, combine the diced chicken, celery, grapes, green onions, and toasted nuts.
- In a separate bowl, whisk together the Greek yogurt, lemon juice, maple syrup, curry powder, garlic powder, salt, and black pepper until smooth.
- Pour the dressing over the chicken mixture and stir gently to coat.
- Serve cold or at room temperature in pita bread, on toast, wrapped in lettuce, or with crackers.
Notes
- Store in the fridge for up to 3 days.
- Freezing is not recommended as the texture may change.
- Use mild or medium curry powder for balanced flavor.
- Make ahead for meal prep—just mix the dressing in before serving.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Lunch
- Method: No-Cook (except toasting nuts)
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 10g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg