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.

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

272 calories; 9.2 g total fat; 1.9 g saturated fat; 61 mg cholesterol; 232 mg sodium. 656 mg potassium; 19.2 g carbohydrates; 3.5 g fiber; 10 g sugar; 29.4 g protein; 2216 IU vitamin a iu; 68 mg vitamin c; 67 mcg folate; 142 mg calcium; 3 mg iron; 92 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
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Rating: 4 stars
Madras Chicken n Broccoli Salad for 2 Makes 20 oz. Cook Broccoli 1.30 min. In micro before chopping Delicious. I will add a little feta cheese next time. Very filling Pros: Very filling and healthy Cons: None Read More
Rating: 4 stars
Very delicious and healthy. Thank you. Read More