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Name: Curried Chicken Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 cup Low sodium chicken broth; 1 cup water; 1 1/4 pounds boneless skinless chicken breast halves no more than 3/4 in thick; 1/4 cup sliced almonds; 1/2 cups nonfat plain yogurt; 2 tablespoons mayonnaise; 1 teaspoon curry powder; 1 cup halved red grapes; 1/4 cup chopped cilantro leaves; salt and pepper; 5 ounces mixed greens about 5 cups lightly packed; 1 tablespoon extra virgin olive oil; 1 teaspoon lemon juice

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INGREDIENTS

1 cup Low sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves ; no more than 3/4 in thick
1/4 cup sliced almonds
1/2 cups nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
salt and pepper
5 ounces mixed greens ; about 5 cups lightly packed
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice

Servings

INSTRUCTIONS

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.

NOTES

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Curried Chicken Salad

1 cup Low sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves no more than 3/4 in thick
1/4 cup sliced almonds
1/2 cups nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
 salt and pepper
5 ounces mixed greens about 5 cups lightly packed
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice

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.

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Nutrition

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Serving Size: 1 Serving (323g)
Recipe Makes: 4 Servings

Calories: 306
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.

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Calories per serving: 306

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