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Curry, Tarragon & Cherry Chicken Salad

Prep: 45 min
Cook: 15 min


Ingredients for up to 6 servings:

  • 1.5lb raw chicken breasts
  • 2/3 cup lite safflower mayonnaise (I used Hain)
  • 1/3 cup 2% Greek yogurt
  • 1 cup chopped celery
  • 2/3 cup sliced almonds
  • 2/3 cup naturally dried tart cherries
  • Herbs and spices:
    • 5 tablespoon chopped fresh tarragon
    • 1 teaspoon curry powder
  • sea salt & pepper to taste


Step 1

Boil water in a large pot (or deep pan) and toss in raw chicken breasts. Allow the chicken breasts to cook for about 12-15 minutes, or until the chicken is completely cooked with no more raw, pink areas.

Step 2

Once the chicken is cooked, remove it from the water and allow it to cool so that you can cut it into small pieces. Chop the chicken into smaller pieces, places the pieces in a bowl and place the chicken in the refrigerator to chill for at least 45 minutes.

Step 3

In a large bowl, add chilled chopped chicken and toss in the rest of the ingredients. Mix it together using a spatula and season to taste.