With Greek yogurt and cottage cheese, this high protein curry chicken salad amps up the protein in a very HIDDEN way. Don’t forget to follow @redefinedmamma on instagram for more healthy easy recipe and a lot of realness!!
Makes approx 4 servings
Per serving:
Calories: 214, Fat: 6.2g, Carbs: 20.8g, Fiber: 2g, Protein: 18g
INGREDIENTS:
2 cups shredded chicken (I use rotisserie chicken, no skin for ease)
½ cup cottage cheese (@goodculture is my favorite – pick higher fat content for better flavor or lower if watching fat macros)
½ cup Greek yogurt
3 stalks celery, diced
¼ cup red onion, finely diced
1 tbsp honey
¼ cup chopped cashews
Juice from ½ lemon
Salt and pepper
1 tbsp curry spice
1 tbsp apple cider vinegar
¼ cup golden raisins or grapes (optional)
Red pepper flakes (optional for more heat)
SKINNY CHICKEN SALAD WRAP:
½-1 cup curry chicken salad (see above)
Chopped tomatoes
Chopped cilantro
1 egg wrap (I love @egglife wraps)
¼ cup shredded cheese
DIRECTIONS:
1. Prep chicken- shred or finely chop.
2. In separate bowl, combine cottage cheese, Greek yogurt, celery, red onion, honey, cashews, lemon , spices, raisins and chicken. Stir until well combined. Taste and add ACV. Mix again.
3. Taste and season with additional seasoning as needed.
4. To MAKE A WRAP: Heat skillet over medium high heat. Spray with non-stick spray.
5. When pan is hot, sprinkle shredded cheddar onto skillet. Cover with one egg wrap.
6. Press wrap into skillet with spatula. Let cheese get golden brown and it is easy to flip the wrap. Approx. 3-4 min. Flip and turn heat off.
7. Take out of skillet. On non-cheese side, add chicken salad, tomatoes, and cilantro. Drizzle with sriracha or hot sauce of choice.
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