Whats Gabby Cooking
CURRY CHICKEN SALADTable forTwo
20 minPrep Time
20 minTotal Time
- 2 large chicken breasts, cooked and diced into cubes
- 5-6 stalks of celery, medium-diced
- 1/2 cup greek yogurt plain
- 1/2 cup mayo
- 1 1/2 tablespoon curry powder
- 1 1/2 teaspoon turmeric powder
- Salt and pepper, to taste
- Fresh parsley leaves, optional
- In a large bowl, combine all the ingredients and evenly toss together until everything is coated.
- Cover bowl with plastic wrap and put in the fridge for at least 4 hours before serving. You can do this day the before, as well.
- Sprinkle parsley on top for extra garnish, if desired.
I just boiled water and put the two chicken breasts in and boiled until the chicken was cooked through.
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