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Curry Yogurt Salad
About This Recipe
| Yield: | 1 |
| Active time: | Less than 10 minutes |
| Total time: | Less than 10 minutes |
| Special equipment: | knife |
| This recipe appears in: | Serious Salad (For One): Curry Yogurt Salad |
| Rated: |  |
Ingredients
- 1 shredded Quorn Naked Chik’n Cutlet or 2 to 3 ounces of boneless, skinless shredded turkey or chicken
- 1 squeeze of lemon juice
- 1 pinch of salt
- 1 pinch of pepper
- 1 to 2 teaspoons of curry powder
- 7 ounce container of single-serve Fage 2% yogurt, or other Greek yogurt
- 2 tablespoons of cashews
- 2 tablespoons of golden raisins (sultanas)
- 1 pinch of nutmeg (optional)
Procedures
-
1
Mix the curry powder into the Fage, add a pinch of salt or pepper to taste. Add the raisins and cashews. Add a pinch of nutmeg if desired.
-
2
Squeeze lemon on the cooked, shredded Quorn or poultry. Stir into the yogurt mixture. Add more curry powder, salt, pepper, or lemon to taste.
-
3
Serve on shredded lettuce or on a slice of warm cinnamon raisin bread, whole wheat bread, or Naan bread.
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