Healthy Curry Chicken Salad

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  Chicken Breast, Grilled(454g)

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

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  Grapes, Red(240g)
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  Cilantro, Fresh(120g)
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  Carrots(120g)
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  Cashews(80g)
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  Yellow Onion(60g)
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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(15g)
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  Honey(15g)
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  Garam Masala, Ground(5g)
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  Ginger, Fresh Root(3g)
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  Turmeric, Ground(3g)
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  pinch each of salt and pepper

Instructions

1. 1Dice the onion into small pieces and mince the fresh ginger root, then cook both together in a skillet over medium heat for 3–4 minutes, stirring occasionally, until the onion is softened and translucent.
2. 2Add the garam masala and turmeric to the skillet and cook for 1 minute over medium heat, stirring constantly, until fragrant.
3. 3Transfer the cooked onion mixture to a large bowl and let cool for 2–3 minutes, then whisk in the Greek yogurt, lemon juice, and honey until smooth and fully combined.
4. 4Dice the cooked chicken breast into bite-sized pieces and add to the yogurt mixture, then fold gently to coat evenly.
5. 5Dice the carrots into small pieces, halve the red grapes, chop the fresh cilantro, and roughly chop the cashews, then add all to the bowl and toss until combined.
6. 6Taste and adjust seasoning with additional lemon juice, salt, or pepper as needed.
7. 7Divide the curry chicken salad evenly into 4 airtight containers while still slightly warm, seal, and refrigerate for up to 4 days.