Madras Chicken & Broccoli Salad

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Madras Chicken & Broccoli Salad

Madras Chicken & Broccoli Salad

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.

Serves 2

Prep Time 20 min

Total Time 30 min.


  • 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 tablespoon chopped fresh cilantro
  • 2 cups finely chopped broccoli
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped cashews

Cooking Directions

Step 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.

Step 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.