Anytime I can make a curry out of anything, I’m all game. Some of you on Facebook requested different variations of chicken salad. I thought this was a great idea as chicken salad is such a simple and easy lunch option, but you can run out of variations pretty fast.  For a vegetarian option, I bet it would also be delicious with cubed and seared tofu instead of chicken. I might just try that next.

I’m not a fan of using mayo in chicken salad, so I used greek yogurt instead. It does a fantastic job giving it the creaminess of traditional chicken salad, but without all the extra fat and processed ingredients and sugar.

Since I’m a Thai freak, I always have curry paste and fish sauce in the fridge, but if you don’t have Thai very often, you may not have it.  Curry paste (I get the Thai Kitchen brand) lasts a very very long time. So you don’t have to worry about it going to waste if you don’t use it right away. Same goes for fish sauce.  I used such a small amount in this recipe, that you really could just skip it. But it does have a unique flavor, and I love to include a bit in Thai dishes. Not an over abundance, as it is really salty.

I added a few peanuts and coconut chips as garnish, but they are totally optional. I do have a slight obsession with roasted coconut chips (these are from Rockwell’s), so really, I could add it on just about anything.

So next time you’re stumped for a quick lunch option, I hope you give it a try! Its great spooned over greens like this, and it would also be great stuffed in a whole grain pita half, or even wrapped up in a tortilla or your favorite wrap.