This is a new twist on my old curry chicken salad recipe and it's a favorite of mine and several of my clients. It's easy to prep for the entire week and is a great way to get in protein and healthy fat. I used walnuts and grapes in this version but you can also use almonds and apples. It's great on its own, as a topper to a salad or in a wrap as shown here. At 300 calories it packs 40g of protein and only 7 carbs per serving. Give it a try; you won't be disappointed.
How to Do It
- Poach four large chicken breasts (about 2lb.) by putting them in a large pot, covering with water and boiling on medium/high for about 15-20 minutes.
- Chop the chicken with a butcher knife into a large bowl and add two cups of Greek yogurt, the juice from 1/2 lemon, 1/2 cup chopped raw walnuts, 3/4 cup grapes and salt and black pepper to taste.
- Mix with a fork until everything is nice and blended.
- Store in the fridge and eat throughout the week on its own, in a wrap or over greens/salad.
- Makes six servings.