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20 minute dinner recipes

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Curried Chicken Salad


Chilling the poached chicken breasts in the cooking liquid ensures moist, succulent results in this curried chicken salad. Stuff into whole-wheat pita pockets with shredded lettuce.

6 servings | Active Time: 30 minutes | Total Time: 1 1/2 hours (including chilling time)



  1. Bring broth and water to a boil in a large shallow pan. Add chicken and reduce heat to low. Simmer, partially covered, until the chicken is no longer pink inside, 10 to 12 minutes. Transfer the chicken to a shallow dish and pour the cooking liquid over the top. Refrigerate until chilled, at least 1 hour or overnight. Remove the chicken from the cooking liquid and dice.
  2. Stir mayonnaise, yogurt, chutney and curry powder in a medium bowl until well blended. Add the diced chicken, apple and currants (or raisins) and toss until thoroughly coated.


Per serving : 279 Calories; 8 g Fat; 1 g Sat; 2 g Mono; 68 mg Cholesterol; 27 g Carbohydrates; 24 g Protein; 1 g Fiber; 520 mg Sodium; 278 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 fruit, 3 very lean meat, 1 fat