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Curried Chicken Salad
Curried Chicken Salad
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From the EatingWell Kitchen
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.
- By: EatingWell Test Kitchen
Ingredients 6 servings
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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 2 cups reduced-sodium chicken broth
- 2 cups water
- 6 boneless, skinless chicken breasts, (1½ pounds total), trimmed
- ½ cup reduced-fat mayonnaise
- ½ cup nonfat plain yogurt
- ½ cup mango chutney
- 2 teaspoons curry powder, or to taste
- 1 tart apple, such as Granny Smith, cored and chopped
- ¼ cup currants, or raisins
Preparation
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Active
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Ready In
- Bring broth and water to a boil in a large shallow pan. Add the chicken and reduce heat to low. Simmer, partially covered, until the chicken is no longer pink inside, 10 to 12 minutes. Transfer 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.
- 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: 274 calories; 6 g fat(1 g sat); 1 g fiber; 29 g carbohydrates; 25 g protein; 8 mcg folate; 68 mg cholesterol; 22 g sugars; 67 IU vitamin A; 2 mg vitamin C; 64 mg calcium; 1 mg iron; 566 mg sodium; 335 mg potassium
- Carbohydrate Servings: 2
- Exchanges: 1½ fruit, 3 lean meat, 1 fat
