Healthy Curry Chicken Salad with Quinoa

To make this curry chicken salad healthy, I swapped the mayo for coconut cream. Granted, coconut cream is a bit high in fat, but it's the good kind of fat and when eaten in moderation (like with this recipe) it's actually quite good for you.

Course Salad

Cuisine American, Indian

Keyword chicken, curry

Prep Time 5 minutes

Total Time 5 minutes

Servings cups

Calories 426kcal

Author Alyssa

Ingredients

1 cup cooked chicken I used leftover grilled chicken breasts
1/2 cup cooked quinoa
1/4 cup coconut cream I also think plain green yogurt or low-fat sour cream would work
1 tablespoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sriracha / other hot sauce optional, but so tasty
2 tablespoons sunflower seeds
2 tablespoons raisins optional
1/4 cup parsley chopped (cilantro would also be delicious)

Instructions

In a medium mixing bowl, add chicken and quinoa, and toss to combine.
Whisk together the coconut cream and seasonings (including the hot sauce if you're using it) in a small bowl and add to the chicken-quinoa mixture. Stir until everything is coated and creamy.
Mix in sunflower seeds, raisins and chopped parsley.
Enjoy!

Nutrition