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.

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

274.3 calories; protein 24.6g 49% DV; carbohydrates 29.2g 9% DV; exchange other carbs 2; dietary fiber 1.3g 5% DV; sugars 21.8g; fat 6.4g 10% DV; saturated fat 1.4g 7% DV; cholesterol 68.1mg 23% DV; vitamin a iu 66.5IU 1% DV; vitamin c 1.8mg 3% DV; folate 7.5mcg 2% DV; calcium 64.3mg 6% DV; iron 1.2mg 7% DV; magnesium 30.8mg 11% DV; potassium 335mg 9% DV; sodium 566.5mg 23% DV; thiamin 0.1mg 8% DV.

Reviews (1)

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Rating: 5 stars
Followed this recipe exactly and it came out delicious! Will definitely make this again and I plan on sharing this recipe with family and friends! Nice change up a keeper for sure! Found the mango chutney on the International/Asian isle in my regular grocery. Read More