Curry Chicken Salad
 
Ingredients
  • Package of chicken thighs (about a pound)
  • A small container of Oikos Nonfat Greek Yogurt
  • Half a cup of light mayonnaise
  • Small can of sliced water chestnuts
  • Half a cup of crushed pistachios
  • Red curry powder (to season chicken with and to add to the dip once ingredients are combined)
  • Chili powder
  • Garlic powder
  • Onion powder
  • Cumin
  • Salt and pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Coat both sides of chicken thighs with red curry powder, garlic powder, salt, and pepper until the spices are visible on the meat. Place on a nonstick baking sheet and place in the oven to bake for approximately 30 minutes (or until done).
  3. Remove chicken thighs from the baking sheet and allow it to cool.
  4. While chicken is cooling, place shelled pistachios in a plastic zip-top bag, Cover the Ziploc bag with a hand towel. Pound with a mallet or canned good in your pantry till they are in small pieces.
  5. Dice water chestnuts.
  6. Once cooled, shred or chop the chicken
  7. Combine shredded chicken with mayo and Greek yogurt and stir. Add in additional curry powder and cumin, more garlic powder, chili powder, onion powder, salt, and pepper to taste.
  8. Stir in pistachios and water chestnuts until well combined.
  9. Place in refrigerator to chill for at least an hour and serve.
Recipe by Healthy By Heather Brown at https://www.mylifewellloved.com/curry-chicken-salad/