Curried Chicken Salad

Curried Chicken Salad

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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy Low Calorie Low Sat Fat

Serves Prep Time Total Time
6 30 min 1 hr 30 min

Directions

Ingredients

  • 2 cups reduced-sodium chicken broth
  • 2 cups water
  • 6 boneless, skinless chicken breasts, (1 1/2 pounds total), trimmed
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup nonfat plain yogurt
  • 1/2 cup mango chutney
  • 2 teaspoons curry powder, or to taste
  • 1 tart apple, such as Granny Smith, cored and chopped
  • 1/4 cup currants, or raisins

Cooking Instruction

Step 1

Bring broth and water to a boil in a large shallow pan. Add chicken and reduce heat to low. Simmer, partially covered, until the chicken is no longer pink inside, 10 to 12 minutes. Transfer the 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.

Step 2

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

  • Serving: Per serving
  • Calories: 279
  • Carbohydrates: 27g
  • Fat: 8g
  • Protein: 24g
  • Dietary Fiber: 1g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 2g
  • Cholesterol: 68mg
  • Potassium: 278mg
  • Sodium: 520mg
  • Exchanges: 1 1/2 fruit, 3 very lean meat, 1 fat
  • Carbohydrate Servings: 2

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