Curry Chicken Salad

The homemade versions are more “real food approved” but oftentimes call for raw eggs, which I am on the fence about, plus we eat mayo so infrequently I don’t feel (for me personally) it’s worth the time to make it from scratch. So I’ve tried substituting plain yogurt in dishes like chicken salad, egg salad, and deviled eggs without much success because, frankly, I think plain yogurt is rather plain tasting and the flavor – or lack thereof – was a little too overwhelming in these dishes.

Ingreadient

• 3 cups chicken (cooked and shredded)
• 1/2 cup plain yogurt
• 1 teaspoon yellow curry powder
• 1/2 teaspoon salt
• 1/3 cup cilantro (loosely packed, just the leaves)
• 3 tablespoons almonds (toasted, slivered, or sliced (optional))

Step by step

1. Mix all ingredients together thoroughly. Serve on crackers (ak mak crackers pictured above) or bread and store leftovers in the fridge.