Curry Chicken Salad With Thyme Recipe

Name: Curry Chicken Salad With Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 6 ounces 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

Servings: persons

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
6 ounces 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

1
Create a marinade for the chicken breasts, by combining lemon rind, lemon juice, sliced lemons, extra virgin olive oil and salt and pepper into a large resealable bag or storage container. Add chicken breasts to the marinade and make sure they are well coated. Allow to marinate for at least 2-3 hours, rotating every hour if possible.
2
Grill chicken breasts over medium heat and set aside to cool.
3
In the meantime, you can make the sauce for your salad. Begin by removing the thyme leaves from the stem and chopping the leaves finely.
4
In a mixing bowl, add yogurt, mayonnaise, thyme, curry powder, turmeric, salt and pepper. Stir to combine, and make an evenly mixed sauce.
5
Once chicken has cooled completely, chop to desired size. 1 inch cubes work well.
6
Add the chicken to the yogurt sauce and add the red onion. Stir to combine.
7
Garnish with paprika and serve atop sandwiches, on top of baby greens, or in lettuce cups.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 chicken breasts, 1 teaspoon lemon rind, 1/2 cup lemon juice, 4 lemons, sliced, and more.

Yes, Curry Chicken Salad With Thyme falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curry Chicken Salad With Thyme

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