- 1/2 cup frozen peas (see Note)
- 5 ounces cooked chicken breast, shredded or chopped (canned or fresh)
- 1 tablespoon reduced-fat mayonnaise
- 1 tablespoon minced onion (or more to taste)
- 1 teaspoon curry powder
Curry powder adds flavor and medicinal properties to this low-fuss chicken salad. The turmeric spice in curry powder contains a compound called curcumin, which functions as both an anti-inflammatory and an antioxidant.
- Prep time
- Total Time
Rinse the green peas in a colander under cold water until thawed.
In a small bowl mash the chicken breast. Add the mayonnaise, onion, curry powder, and peas to the bowl, and gently mix until all of the ingredients are combined.
Serving suggestion: Plate the chicken salad over a bed of salad greens dressed with a teaspoon of olive oil and unlimited balsamic or red wine vinegar (or 2 tablespoons of reduced-fat salad dressing).
Note: For a sweeter salad, use 1/2 cup diced red grapes in place of the green peas.
*For celiac disease, check mayonnaise label to ensure it’s gluten-free.