Try this Curried Chicken Salad recipe, or contribute your own.Suggest a better description
1. Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4 inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
2. In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
3. In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (323g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 121 (40%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 87.7mg||27 %|
|Sodium 405.1mg||14 %|
|Potassium 600.5mg||16 %|
|Total Carbohydrate 8.3g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 7.1g|
|Protein 36.9g||53 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 306
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.