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; protein 29.4g 59% DV; carbohydrates 19.2g 6% DV; exchange other carbs 1.5; dietary fiber 3.5g 14% DV; sugars 9.6g; fat 9.2g 14% DV; saturated fat 1.9g 10% DV; cholesterol 61.1mg 20% DV; vitamin a iu 2215.8IU 44% DV; vitamin c 68.4mg 114% DV; folate 66.7mcg 17% DV; calcium 141.7mg 14% DV; iron 2.6mg 14% DV; magnesium 92.3mg 33% DV; potassium 656mg 18% DV; sodium 231.5mg 9% DV; thiamin 0.2mg 19% DV.

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