Curried Chicken Salad

Print Recipe

3.34 from 3 votes

Course: Salad

Cuisine: American

Servings:

Calories: 303kcal

Author: Dr. Sonali Ruder

Ingredients

½ cup nonfat Greek yogurt
2 Tablespoons reduced fat mayonnaise
1 teaspoon curry powder
1 ½ Tablespoons mango chutney (such as Major Grey’s)
2 teaspoons fresh lemon juice
Kosher salt and black pepper
3 cups cooked, shredded or diced chicken breast* (see below)
¾ cup halved red grapes
⅓ cup chopped scallions
¼ c sliced almonds, toasted
¼ cup chopped celery
1 head butter lettuce

US Customary - Metric

Instructions

Mix the yogurt, mayonnaise, curry powder, chutney, and lemon juice together in a large bowl. Season the mixture with salt and black pepper. Stir in the chicken, grapes, scallions, almonds and celery. Serve on a bed of lettuce.

Notes

* To poach the chicken for this recipe, place 1 ¼ lbs boneless, skinless breasts in a medium saucepan or deep skillet and add enough low sodium chicken broth or lightly salted water to just cover the chicken. Add a bay leaf and a splash of white wine (if desired). Bring the liquid to a boil then lower the heat until it is just simmering. Partially cover the pan and cook for 10 minutes, then cover the pan completely and turn off the heat. Let the chicken continue to cook in the hot liquid another 15-20 minutes until cooked through. Remove the chicken and let it cool before dicing it. Yield: about 3 cups chicken

Nutrition