Try this healthier twist to traditional chicken salad. Made with chick peas, vegan yogurt, apples, and grapes. Inspired by a curried chicken salad I loved from a tea room I frequented. So delish! A great source of protein, fiber, vitamins & minerals.
PrintCurry Chik’n Salad
Inspired by a curried chicken salad I loved from a tea room I frequented.
Ingredients
Scale
1– 6 oz container vegan yogurt (ex. almond or coconut plain yogurt)
2 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon turmeric
1 teaspoon curry
2 clove garlic, minced
1 can chick peas, mashed
2 small celery stalks, diced
1/4 cup red onion, diced
1/2 green apple, peeled, cored and diced
10 grapes, quartered
sea salt and pepper, to taste
1 cup mixed greens
5 whole wheat tortillas
Instructions
- In a small bowl, mix the yogurt, vinegar, mustard, turmeric, and garlic. Set aside.
- In a separate bowl, mix the chickpeas, celery, onion, green apple, and grapes.
- Add the yogurt mix to the chicken or chickpeas and toss to combine. Season with salt and pepper to taste.
- Place whole wheat tortilla on plate. Top with greens and or chick’n salad mix. Wrap tortilla like a burrito.
Notes
- Place toothpicks through the wrap towards both ends to hold in place once sliced.
- Dried apricots or cranberries can be used in place of grapes or apples.
- Add 1/4 cup slivered almonds for a little crunch and extra protein.
- Serve with whole grain crackers (my favorite is Garlic Triscuits) instead of a wrap.
Nutrition
- Serving Size: 5
- Calories: 261
- Sugar: 10.1g
- Sodium: 490.7mg
- Fat: 6.2g
- Saturated Fat: 2.1g
- Trans Fat: 0g
- Carbohydrates: 43.2g
- Fiber: 9.5g
- Protein: 8.5g
- Cholesterol: 0mg
