My favorite summer meals require a minimum of time in front of my stove.  The combination of spices and cool yogurt in this chicken salad make it a staple in my fridge for the hot months.   I like it best layered up with some cucumbers and toasted bread, and washed down with a limoncello lemonade (recipe to come soon!).

It’s a fairly basic recipe – the fillings can be changed or left out depending on what’s in your fridge.  I’ve filled it out with chopped green apples, red onions, celery, carrots, and almonds…really anything you like.  I particularly like the addition of the lime zest and the chili powder – it adds a citrusy bite.

Read on for the recipe!

Curry Lime Chicken Salad
serves 4

Prep: 20 minutes total: 30 minutes

ingredients:
2 cups chicken broth
4 cups water
1 pound boneless skinless chicken breasts
1/4 cup raisins
1/4 cup mayonnaise
1/4 cup nonfat greek yogurt or plain yogurt
3 teaspoons curry powder
1 tablespoon fresh lime juice
zest of 1/2 lime
1 teaspoon honey
1/2 teaspoon ground ginger or 1 teaspoon fresh grated ginger
1/4 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cashews, chopped
about 10 large mint leaves, roughly chopped

how to:
1. Bring the chicken broth and water to a simmer in a pot.  cook the chicken breasts for 6 minutes, then remove from the heat and cover. Let the chicken finish cooking for 10 minutes, until white all the way through.  Remove the chicken to a plate, and let cool.  Tear into small pieces and set aside.

2. Cover the raisins with hot water and set aside.

3. In a small bowl, mix together the mayo, yogurt, curry powder, lime juice, zest, honey, ginger, chili, salt and pepper.

4. Mix the chicken and the sauce in a bowl. Drain the raisins and add them to the chicken. Add the cashews and chopped mint and stir until well combined.  Add more salt to taste.