Curry Chicken Salad
Prep Time
30 min
Ingredients
10 Each
- Flatbread, WGR, frozen
- 1 ¼ pounds chicken, fully cooked, diced
- ¾ cup yogurt, Greek, plain, low-fat
- ½ cup mayonnaise
- 1 tablespoon and 1 teaspoon curry powder
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup apple, green, ½” diced
- ¼ cup cilantro, fresh, chopped
- ¼ cup onion, red, raw, ¼” diced
- 2 ½ cups lettuce, romaine, shredded
40 Each
- Flatbread, WGR, frozen
- 5 pounds chicken, fully cooked, diced
- 3 cups yogurt, Greek, plain, low-fat
- 2 cups mayonnaise
- ¼ cup and 1 tablespoon curry powder
- ¼ cup lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups apple, green, ½” diced
- 1 cup cilantro, fresh, chopped
- 1 cup onion, red, raw, ¼” diced
- 2 quarts and 2 cups lettuce, romaine, shredded
Nutrition Facts
per serving
Protein: 20 g
Carbohydrate: 31.5 g
Dietary Fiber: 4 g
Total Fat: 17 g
Saturated Fat: 2 g
Cholesterol: 51 mg
Sodium: 571 mg
Instructions
Critical Control Point (CCP): No bare-hand contact with ready-to-eat food.
- Thaw flatbread at room temperature.
Thaw chicken in refrigerator overnight.
CCP: Hold at 41° F or below.
CCP: No bare-hand contact with ready-to-eat food.
Combine Greek yogurt, mayonnaise, curry powder, lemon juice, salt and black pepper in a large bowl. Mix thoroughly. Add apples, cilantro, onion and chicken. Mix gently until all ingredients are coated with the yogurt mixture.
CCP: Hold at 41° F or below.
CCP: No bare-hand contact with ready-to-eat food.
To assemble flatbread sandwich, spoon a #12 disher of chicken salad mixture onto one half of each flatbread. Spread chicken salad to cover the half. Top with 1/4 cup shredded romaine lettuce, then fold in half. Serve immediately. Avoid holding for long periods of time to prevent sandwich from becoming soggy.
CCP: Hold and serve at 41° F or below.
Tip
- See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
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