Curried Chicken Salad

Yield: 4 servings, 1 cup chicken salad and 1 1/4 cups greens

Total Time: 55 min | Prep: 25 min | Cook: 30 min


Ingredients

1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
1/2 cup nonfat plain yogurt
2 tablespoons light mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
2 stalks celery, chopped
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
5 ounces mixed greens (about 5 cups lightly packed))
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice

Directions

Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. 

In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes, celery and cilantro and season, to taste, with salt and pepper.

In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.

Nutritional Information

Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Phosphorus, Selenium
Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium

Per Serving
Calories 325
Total Fat 5 g
Saturated Fat 1 g
Protein 37 g
Total Carbohydrates 13 g
Sugar 8 g
Fiber 2 g
Cholesterol 85 mg
Sodium 322 mg

Recipe from Ellie Krieger of the Food Network  

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