Curried Chicken Salad Salad

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  Chicken Breast, Grilled(720g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Celery
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  Green Onion (Scallion)
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  Raisins, Seedless(120g)
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  Greek Yogurt (2%)(240g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Lemon Juice, Fresh(45g)
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  Honey(15g)
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  Cayenne Pepper, Ground(1g)
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  Curry Powder, Ground(15g)
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  1 teaspoon kosher salt
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  ½ teaspoon freshly cracked black pepper
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  Mixed Greens, For Serving
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  Cucumber
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  Tomato, Cherry
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  Olive oil(120g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Vinegar, Rice(90g)
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  Honey(15g)
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  ½ teaspoon kosher salt
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  Freshly cracked black pepper

Instructions

1. 1If using raw chicken breast, place it in a large pot, cover with water, and bring to a boil over high heat. Reduce to medium heat and simmer 12–15 minutes until the internal temperature reaches 165°F and the meat is no longer pink. Remove, let cool 5 minutes, then dice into bite-sized pieces.
2. 2Dice the celery, slice the green onions, and finely chop the cucumber; set aside separately.
3. 3In a large bowl, combine the diced chicken, celery, green onions, raisins, Greek yogurt, lemon juice, honey, cayenne pepper, and curry powder. Stir until fully combined; if the mixture seems too dry, add more yogurt 1 tablespoon at a time until it reaches your desired consistency.
4. 4In a small bowl, whisk together the olive oil, rice vinegar, and honey until emulsified; season to taste with salt and pepper.
5. 5Divide the chicken salad evenly into 6 airtight containers while still cool.
6. 6Divide the cucumber and cherry tomato pieces evenly into 6 small containers or compartments, keeping them separate from the chicken salad to prevent sogginess.
7. 7Store the dressing in a separate small container and divide evenly among the 6 portions.
8. 8At serving time, scoop the chicken salad onto a bed of mixed greens, top with cucumber and tomato, and drizzle with the dressing.