Curried Chicken Salad

Luke and I treated ourselves to an extra-large, all-you-can-eat, brunch buffet yesterday, so when it came time for dinner I wanted to make something light and refreshing while sticking to the South Beach Diet rules.

A small sandwich shop by my old apartment made the best curry chicken salad that I decided I wanted to attempt to replicate. It includes purple grapes, celery and lots of curried deliciousness.

Because I really can’t stand the taste of plain chicken breast (it’s sooo boring and dry!) I opted for a rotisserie chicken from the grocery store. The meat is so much more flavorful and tender. It broke apart with just a fork.


I added some diced celery (three stalks) and halved grapes (about 1 cup) to the chicken. There are many things you can add to chicken salad- almonds, raisins, water chestnuts – but I like the simple mixture of the crunchy celery and sweet grapes.


Finally I added one package of plain yogurt, a half cup of light mayonaise and two generous teaspoons of curry powder to bring it all together. Just stir, season with salt and pepper and it’s all ready to go onto your bread of choice.


To round out the meal I made some caramel peanut butter dip to go along with some freshly slices apples. This dip is super easy and really yummy.

Just combine 1/2 cup natural peanut butter, 1/2 cup caramel ice cream topping, 1 teaspoon cinnamon and two tablespoons of milk.


And finally for dessert I concocted a sugar-free parfait that delivered on taste.. I made some sugar-free fudge pudding, added three scoops of sugar-free Cool Whip and smashed up four sugar-free chocolate chip cookies.


I topped them with some more Cool Whip and a couple more sugar-free cookies. I just can’t go without dessert on Sundays!

All in all, I’d say this was a great meal for a night when we didn’t want to stuff ourselves. Very light but packs a lot of flavor.

Have a great weekend everyone!