Trader Joe’s Copycat Curried Chicken Salad (Lightened up!)

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Hi friends, I’m a little embarrassed about this post because its so easy – but that’s kind of the point! Just hear me out.

I’m been remiss in blogging lately because I started class again a few weeks ago, and instead of my regular 2 classes, I’ve upped the ante and I’m now taking 3 classes. I wouldn’t have thought it would be a big jump, but adding one more day of the commute alone has been kind of killer. But! I think I’ve finally gotten into a good groove again, so I’m going to try and fit more blogging into my schedule.

This is a copycat recipe of Trader Joe’s Curried Chicken Salad which I absolutely love. I can buy a tub of it and eat the whole thing in 15 minutes. And I was thinking about it one day, because if you know me you know that I think about food a lot (I mean, like, a weird amount, borderline obsessive over here,) and I thought, I can totally do this. And it took a little tweaking but I think I finally nailed it.

The Trader Joe’s version, while amazing, uses mayo, and I opted for nonfat Greek Yogurt instead to lighten it up a bit. I also added apples and celery because 1) It’s fall and 2) Why not? Lastly – I omitted the cashews which are in the original salad, mostly because I didn’t have any on hand. Feel free to add if you have them.

I hope you enjoy!

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(This is the TJ’s one I mentioned!)

 

Ingredients
2 cooked chicken breasts (I baked mine at 400 degrees for about 25 minutes), cubed
2 stalks celery, halved and sliced thin
1 apple, diced
1/2 cup raisins (I used a mix of golden and regular)
1/2 cup Greek Nonfat yogurt
5 teaspoons Curry Powder
Pinch of salt and pepper
1 tablespoon honey
1 teaspoon olive oil

  1. Mix the chicken, celery, apple and raisins together (and cashews if using).
  2. In a separate small bowl, mix the Curry powder, salt, pepper, honey, olive oil and greek yogurt. Drizzle curry/yogurt mixture over the salad, and toss.
  3. Don’t judge me for how easy this was I swear its so so good!

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