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(s)

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

ginger root

1 tsp, freshly grated

fresh parsley

cup(s), fresh, chopped


3 Tbsp, chopped

golden seedless raisins

¼ cup(s)

whole wheat tortilla(s)

3 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.

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