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Madras Chicken & Broccoli Salad

http://www.eatingwell.com/recipes/madras_chicken_broccoli_salad.html

From EatingWell:  EatingWell Serves Two

Curry powder and mango chutney are the flavor-intensive secret ingredients in this swift and simple Indian-inspired salad. If you want, double this recipe and you'll have a great lunch for the next day.

2 servings | Active Time: 20 minutes | Total Time: 30 minutes

Ingredients

• 8 ounces boneless, skinless chicken breast, trimmed of fat
• 1/3 cup nonfat plain yogurt
• 1 tablespoon prepared mango chutney, (see Tip)
• 1 teaspoon hot Madras curry powder
• 2 tablespoons chopped fresh cilantro
• 2 cups finely chopped broccoli
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cashews

Preparation

1. Place chicken in a small skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board, cut into 1/2-inch cubes and cool to room temperature.
2. Meanwhile, whisk yogurt, chutney, curry and cilantro in a medium bowl until thoroughly combined. Add broccoli, onion, cashews and the cooked chicken; toss to coat.

Nutrition

Per serving : 272 Calories; 9 g Fat; 2 g Sat; 4 g Mono; 61 mg Cholesterol; 19 g Carbohydrates; 29 g Protein; 3 g Fiber; 232 mg Sodium; 660 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1 other carbohydrate, 3 very lean meat

Tips & Notes

• Tips for Two: Refrigerate leftover chutney for up to 6 months. Whisk with yogurt for a quick dressing, dip or marinade; serve alongside grilled meat, fish or chicken; blend with reduced-fat cream cheese for a zingy spread.