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.
Nutrition per serving may change if servings are adjusted.
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.
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.
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