Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.




Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

272 calories; protein 29.4g; carbohydrates 19.2g; dietary fiber 3.5g; sugars 9.6g; fat 9.2g; saturated fat 1.9g; cholesterol 61.1mg; vitamin a iu 2215.8IU; vitamin c 68.4mg; folate 66.7mcg; calcium 141.7mg; iron 2.6mg; magnesium 92.3mg; potassium 656mg; sodium 231.5mg; thiamin 0.2mg.