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.
Active Time: 20 minutes |
Total Time: 30 minutes
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
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.
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.
Per serving :
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.