Weekend Food Prep: Creamy Curried Chicken Salad

I based this recipe off of something I’ve eaten and enjoyed at a friend’s house many times. I find it to be delicious on it’s own, as a topping to salad greens or as a sandwich filling. To make the prep easier, I keep cooked, shredded chicken breasts in the freezer. Eventually, I’ll include my shredded chicken breast process with photos and details here for your reference, but the short version is this: stack up chicken breasts in the slow-cooker, cook on low until it’s done, chop it up and freeze it for later use as needed.

Creamy Curried Chicken Salad

Stir together:
3-4 cups pre-cooked shredded chicken breast
2-3 chopped stalks of celery (I like the inner ones with leaves)
2 chopped scallions/green onions
1 chopped sour green apple
1/4 cup dried cranberries
1/4 cup mayonnaise (I use lite mayo)
1/4 cup 0% fat Greek yogurt
1 tsp curry powder, or to taste
1/4 tsp salt, or to taste

This makes 3-4 servings.

Photo description: A plate with creamy curried chicken salad, some baby carrots and a couple slices of bread.

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