Photo of Curried Chicken Salad with Baked Whole-Wheat Tortilla Chips by WW

Curried Chicken Salad with Baked Whole-Wheat Tortilla Chips

Points® value
Total Time
52 min
22 min
30 min
Scoop up this flavourful salad with homemade chips for a match made in heaven. It makes a delicious wrap or sandwich filling, too.


Uncooked boneless skinless chicken breast

1½ pound(s)


4 cup(s)

Kosher salt

2 tbsp(s)

Plain fat free yogurt

¼ cup(s)

Reduced calorie mayonnaise

¼ cup(s)

Fresh lime juice

1 tbsp(s)

Curry powder

3 tsp(s)

Ginger root

1 tsp(s), freshly grated

Fresh parsley

cup(s), fresh, chopped


3 tbsp(s), chopped

Golden seedless raisins

¼ tbsp(s)

Whole wheat tortilla

3 medium

Cooking spray

2 spray(s)

Kosher salt

¼ tsp(s), or to taste


  1. Put chicken, water and 2 tablespoons of salt in a medium saucepan; bring just to a boil and then reduce to a gentle simmer. Cook, covered, just until chicken is firm, about 15 minutes; remove pan from heat and set aside. When chicken is cool, pull it apart by hand into shredded, bite-size pieces (or shred chicken with 2 forks).
  2. Meanwhile, whisk yogurt, mayonnaise, lime juice, curry, ginger and parsley together in a medium bowl. Add shredded chicken, walnuts and raisins; gently mix to coat. Refrigerate chicken salad until ready to serve.
  3. Preheat oven to 350°F. Lightyly coat both sides of tortillas with cooking spray. Layer tortillas on top of each other and cut the stack into eighths to make chips. Spread chips out in a single layer on a nonstick baking sheet; season to taste with salt. Bake until golden brown and crisp, rotating baking sheet once, about 12 to 15 minutes. Serve chips with chilled chicken salad. Yields about 1 cup of chicken salad and 6 tortilla chips per serving.
  4. Learn more about healthy and delicious yogurt products from Stonyfield Farm.


You can swap turkey for the chicken if you prefer.