Rich & creamy with a hint of zest, this classic salad is a great option to throw on ciabatta or a seedy multigrain, into a wrap or on crackers. We love how it has a hint of sweetness through the raisins, and a crunchy burst of freshness with the celery. Our version is also on the lighter side calorie-wise, since we subbed out half of the standard amount of mayo for plain Greek yogurt. Doing this not only keeps things healthy, but also adds a nice tang to each bite.
Tip: Try not to let this sit out for too long before eating. Since mayo and yogurt can host bacteria more quickly than other foods, make a point of keeping this in a cooler if you're picnicking under the hot sun.
Curried Chicken Salad Sandwich
3 chicken breasts, cooked and chopped into bite size pieces
1 1/2 cups Greek yogurt
1/4 cup mayonnaise
1 tsp curry powder
1/2 tsp tumeric
1/2 tsp salt
1/2 tsp pepper
1/2 cup celery, diced
1/4 cup red onion, diced
1/4 cup raisins
4 ciabatta rolls
In a large bowl make the dressing by combining the Greek yogurt, mayonnaise, curry powder, tumeric, salt and pepper.
Add the chicken, celery, red onion and raisins and mix well. Refrigerate for a few hours, if desired, to allow the flavors to blend.
Cut each roll in half, fill with chicken salad and serve.