Photo of Curried chicken salad with baked whole-wheat tortilla chips by WW

Curried chicken salad with baked whole-wheat tortilla chips

Total Time
52 min
22 min
30 min
Scoop up this curry, fruit and nut chicken salad with our homemade chips. Or use the well-flavored filling for wraps and sandwiches.


Uncooked boneless skinless chicken breast

1½ pound(s)


4 cup(s)

Kosher salt

2 Tbsp

Plain fat free yogurt

¼ cup(s)

Reduced calorie mayonnaise

¼ cup(s)

Fresh lime juice

1 Tbsp

Curry powder

3 tsp

Fresh ginger

1 tsp, freshly grated

Fresh parsley

cup(s), fresh, chopped


3 Tbsp, chopped

Golden seedless raisins

¼ cup(s)

Whole-wheat tortilla

3 tortilla(s), medium

Cooking spray

2 spray(s)

Kosher salt

¼ tsp, 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. Lightly 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.


You can swap turkey for the chicken if you prefer.