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.

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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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 calories; 6.4 g total fat; 1.4 g saturated fat; 68 mg cholesterol; 567 mg sodium. 335 mg potassium; 29.2 g carbohydrates; 1.3 g fiber; 22 g sugar; 24.6 g protein; 67 IU vitamin a iu; 2 mg vitamin c; 8 mcg folate; 64 mg calcium; 1 mg iron; 31 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/15/2018
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