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

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

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total:
1 hr 30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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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; protein 24.6g; carbohydrates 29.2g; dietary fiber 1.3g; sugars 21.8g; fat 6.4g; saturated fat 1.4g; cholesterol 68.1mg; vitamin a iu 66.5IU; vitamin c 1.8mg; folate 7.5mcg; calcium 64.3mg; iron 1.2mg; magnesium 30.8mg; potassium 335mg; sodium 566.5mg; thiamin 0.1mg.
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Reviews (1)

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