Curried Carrot Raisin Chicken Salad

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I remember when I was growing up, two of my favorite foods were a carrot/raisin salad at my family’s favorite deli (The Crown) and the curried chicken salad wrap the local sandwich shop served – this is my take on a combination of the two!

Curry isn’t a flavor I use often, but I really need to do more with it. It adds such a satisfying flavor and works especially well when paired with something sweet (in this case, the raisins).

I served this chicken salad with a quinoa side salad, but it would  be wonderful in a wrap or in a sandwich with a hearty wheat bread or over a green salad for a light lunch. So many options!

Here’s how you make it (6-8 servings):

  1. Preheat the oven to 200C/400F
  2. Throw the chicken breasts onto a baking sheet and into the oven with a little salt/pepper/olive oil and cook for 30-40 minutes or until fully cooked
  3. While the chicken cooks, grate 4 carrots into a large bowl and add in 1/2 cup raisins and 1 cup green onions – set aside
  4. In a separate bowl, mix together 1 cup greek yogurt with 1 tbsp curry powder, 2 tbsp honey and salt/pepper to taste – set aside
  5. When the chicken is done remove it from the oven and once cool, shred it into large bite-sized pieces
  6. Combine the chicken and greek yogurt dressing with the carrot/raisin mixture and it’s done!

If you want to cut out a step, you could use the meat of a rotisserie chicken in place of the chicken breasts – it would taste exactly the same and be one less thing to do! If you want more of a “crunch”, add in chopped nuts (almonds or pecans) or chopped celery- they would be wonderful in this, I just didn’t have any on hand!

Ingredients:

  • 6-8 chicken breasts (or 1 rotisserie chicken, meat shredded)
  • 4 large carrots, grated
  • 1/2 cup raisins
  • 1 cup chopped green onions
  • 1 cup greek yogurt (I used non-fat in this, but full-fat or 2% would work just fine!)
  • 1 tbsp curry powder
  • 2 tbsp honey
  • salt/pepper to taste
  • optional add=ins for crunch – slivered almonds, chopped pecans or chopped celery

My husband claims this is the best thing I’ve made to date, that says a lot! Let me know what you think of this one and how you serve it!

Cheers!

CHH

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