Curry Chicken Salad

Step 1

Toast the nuts: Preheat the oven to 350°F. Spread the nuts in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until crisp, fragrant, and toasted. Set a timer and do not walk away from the oven during the last few minutes, as nuts can burn the moment you stop watching. Immediately transfer to a cutting board. Let cool a few minutes and roughly chop.

Step 2

In a large bowl, place the diced chicken, celery, grapes, green onions, and toasted nuts.

Step 3

In a separate bowl, whisk together the Greek yogurt, lemon juice, maple syrup, curry powder, garlic powder, salt, and black pepper until smooth.

Step 4

Pour the dressing over the top of the chicken mixture. With a big spoon, stir gently to evenly coat and combine.

Step 5

Enjoy cold or at room temperature inside a pita, on toasted bread, wrapped with lettuce, dipped with crackers, or over a bed of greens