This Chicken Curry Salad is perfectly creamy, lightly spiced, and just the right mix of savory and sweet. It’s incredibly versatile — serve it as a sandwich, wrap, over a bed of fresh greens, or simply with crackers for a quick, delicious meal.

I’ve always loved chicken curry salad from delis, cafés, and even airport stands, but let’s be honest — it’s often disappointing. Sometimes it’s drowning in mayo, missing the curry kick, or overloaded with unnecessary add-ins.

Making it at home solves all of that. This recipe strikes the perfect balance — creamy without being heavy, with just the right amount of curry spice. Sweet golden raisins add a pop of flavor, while slivered almonds bring a satisfying crunch. And for a lighter twist, I use a mix of low-fat mayo and fat-free Greek yogurt, which blend together beautifully for that creamy texture without the extra calories.

Ingredients

• 1½ lbs boneless chicken breasts

• ½ cup celery, chopped

• ⅓ cup golden raisins

• 3 tbsp sliced green onions

• ½ cup plain nonfat Greek yogurt (or whole-milk yogurt for extra creaminess)

• ⅓ cup low-fat mayonnaise

• 1 tbsp lemon juice

• 1 tbsp curry powder

• ½ tsp kosher salt

• ¼ tsp black pepper

• ¼ cup slivered almonds

Instructions

1. Cook the Chicken

• Bring a large pot of water to a boil.

• Add chicken breasts and simmer gently for 30–40 minutes, until fully cooked.

• Remove from the pot and let cool slightly.

2. Prepare the Salad Base

• Dice the cooled chicken into ¼-inch pieces.

• In a large mixing bowl, combine the chicken, celery, golden raisins, and green onions.

3. Make the Dressing

• In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, curry powder, salt, and black pepper until smooth.

4. Assemble

• Pour the dressing over the chicken mixture and stir gently until everything is evenly coated.

• Add more Greek yogurt, if needed, to reach your desired level of creaminess.

5. Chill and Serve

• Cover and refrigerate for at least 30 minutes to let the flavors meld.

• Just before serving, stir in the slivered almonds for a crunchy finish.

Make Ahead & Storage

• Make Ahead: Prepare the salad (without almonds) up to 24 hours in advance. Add almonds just before serving to keep them crunchy.

• Refrigerator: Store in an airtight container for up to 3 days.

• Freezer: Not recommended, as yogurt and mayonnaise do not freeze well.

Cheesy Stuffed Chicken Breasts are a Mexican dish stuffed with black beans, tomatoes, and cheese and, in the end, topped with taco seasoning and a lot of cheese for a simple, fun, and delicious family dinner!

I love and enjoy making stuffed chicken breasts. It’s a straightforward way to do chicken breasts for dinner, and the choices are endless!

These Chicken breasts are filled with black beans, tomatoes, and spinach then sprinkled a bit with taco seasoning and additional cheese. Bake them in the oven, add some more toppings and you’re in for some heat, cheesy, mealtime deliciousness!

Notes to Know About This Cheesy Chicken Recipe

• I like these with fresh tomatoes on the inside cause it holds up much better while baking. However, I’ve additionally used salsa rather than the tomato in the stuffed chicken before, which worked too. Simply ensure it’s not too watery/runny.
• I mostly use chopped white cheddar cheese, but Monterey Jack or pepper Jack would be nice here too. You may add a sprinkling of corn inside these stuffed chicken breasts if you’d like. I add the spinach primarily for color here.

• 6 ounces of chicken breasts, skinned
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/2 cup of black beans
• 1/3 cup of tomato, chopped and fresh
• 1/3 cup of spinach, fresh
• 2 cups cheddar, shredded (or other to your liking)
• 2 teaspoons of taco seasoning

How to make Cheesy Stuffed Chicken Breasts

• Heat the oven to 375 F. Line a baking sheet with parchment paper and put aside.
• Butterfly chicken breasts and lay them open just like a book.
• Sprinkle the inside of the chicken breasts with pepper and salt.
• Add to every chicken breast two tablespoons of black beans, one 1/2 tablespoons of shredded tomato, one 1/2 tablespoons of shredded spinach, and 1/4 cup of shredded cheese.
• Fold each chicken breast to close them up and lay it on a parchment-lined baking sheet.
• Sprinkle the tops of the chicken breasts with 1/2 teaspoon of the taco seasoning—top every breast with an additional 1/4 cup of chopped cheese.
• Bake the chicken breasts at 375 for 30-35 minutes, till they are parched through. Serve with desired toppings, and enjoy!

Toppings

(Optional) Sliced avocado, chopped green onions, cilantro, sour cream, Greek yogurt, hot sauce or pickled jalapeños.

Nutrition Information:

Amount Per Serving: Calories: 592 Total Fat: 32g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 165mg Sodium: 1104mg Carbohydrates: 15g Fiber: 6g Sugar: 3g Protein: 60g

No-Bake Raw Date Brownies need only five ingredients and about 10 minutes for a healthier treat that’s excellent as a snack or on-the-go energy bar! These wholesome raw date brownies are an excellent way to satisfy my insatiable sweet tooth and obtain my chocolate fix while not going overboard during a time of year that’s perpetually ripe with temptation.

They’re kind of like homemade versions of Lara bar brownies – chewy, soft chocolate-filled bites you’ll be able to sink your teeth into. And I really love that I can make such a little batch. It’s good for all people to own one big or two small brownies. And then they’re gone.

They are also nicely packed for a school lunch or snack, and my husband likes to wrap one up to take to the workplace.

No-Bake Raw Date Brownies Notes

• I use one teaspoon of water for these; however, it depends on how dry your dates are. Add as required. The mixture will be crumbly but should stick to itself once prepared if you press it between your fingers.
• These can go immediately – they hold together very well that you can slice it instantly. However, if I’ve got the time, i prefer to leave them in the refrigerator to get them to firm up a bit more.
• We either make four large or eight smaller brownie bites from this recipe. The large ones are great as an energy bar substitute, whereas the smaller ones are nice for a quick snack or school lunch addition.

• 1 cup of walnuts
• 10 large pitted and chopped Medjool dates
• 3 tablespoons of cocoa powder
• 1 tablespoon of honey
• 1 teaspoon of vanilla
• 1-3 teaspoons water

How to make Raw Date Brownies:

• Line nicely a small 3″ x 5.75” bread pan with cling wrap and put aside.
• Place the walnuts within the food processor and pulse into finely ground.
• Add the remaining ingredients, without the water, and pulse till well combined.
• Add a splash of water, as needed, to get the mixture to blend together nicely. it’ll be crumbly but will stick to itself after you press it between your fingers.
• Slice and serve or refrigerate if you wish to get them to firm up a bit more.

Nutrition

• Amount Per Serving:
• Calories: 135
• Total Fat: 7g
• Saturated Fat: 1g
• Trans Fat: 0g
• Unsaturated Fat: 5g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 21g Fiber: 3g Sugar: 17g Protein: 2g