Madras Chicken & Broccoli Salad

EatingWell Serves Two

Your rating: None Average: 3.7 (20 votes)

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.

"Very delicious and healthy. Thank you. "
Madras Chicken & Broccoli Salad


  • 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


  1. 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.
  2. 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 & Notes

  • 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.


Per serving: 272 calories; 9 g fat (2 g sat, 4 g mono); 61 mg cholesterol; 19 g carbohydrates; 29 g protein; 3 g fiber; 232 mg sodium; 660 mg potassium.

Nutrition Bonus: Vitamin C (120% daily value), Vitamin A (50% dv), Magnesium (21% dv), Potassium (16% dv).

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 1 other carbohydrate, 3 very lean meat

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner