Curried Chicken Salad with Sweet Green Peas

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
This recipe makes 1 serving(s)
  • 1/2 cup(s) peas, frozen (see Note)
  • 5 ounce(s) chicken, breast (cooked) shredded or chopped (canned or fresh)
  • 1 tablespoon mayonnaise, reduced-fat
  • 1 tablespoon onion(s) minced (use up to 3 tablespoons)
  • 1 teaspoon curry powder

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.