Rating: 5 stars
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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.


Recipe Summary test

1 hr 30 mins


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 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.

1 1/2 fruit, 3 lean meat, 1 fat