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.

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This recipe makes 1 Serving
  • 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

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.