Curried Chicken Salad with Almonds

Kitchen Tested
  • Yield 4 servings

This chicken salad has just a hint of curry.


4 cooked skinless, boneless chicken breasts, diced
3/4 cup chopped celery
1/2 cup chopped onion
1/4 cup nonfat mayonnaise
1/4 cup plain nonfat yogurt
1 teaspoon lemon juice
1 tablespoon soy sauce
1/4 teaspoon curry powder
1/4 cup chopped almonds, toasted
1/2 cup thawed frozen green peas


  1. Combine the chicken, celery and onion in a bowl.
  2. Blend the mayonnaise, yogurt, lemon juice, soy sauce, and curry powder together. Pour the sauce over the chicken mixture and mix thoroughly. Before serving, fold in the almonds and peas.