This Indian-influenced chicken salad – made with low-fat yogurt instead of mayo – makes a tasty treat for tonight’s dinner.
Recipe Nutritional Information:
Servings: 4
Estimated Total Preparation Time: 45 minutes
Calories per Serving: 491
Recipe Ingredients:
1 lb boneless, skinless chicken breast
½ cup golden raisins
½ cup shredded carrot
½ cup almonds, slivered
1 cup low-fat Greek yogurt
2 tbsp yellow curry powder
8 oz mixed salad greens
1 tbsp white wine vinegar
3 tbsp vegetable oil
Salt and pepper
Preparation:
1. Poach the chicken breast in hot water just below a simmer for 15 minutes. Remove from heat and let sit in the hot water for another 10 to 15 minutes.
2. Remove chicken from water and cut into small cubes.
3. In a bowl, add the cooled-down chicken, raisins, carrot, almonds, yogurt, and curry. Mix well to incorporate all ingredients, especially the curry powder. Add salt and pepper to taste.
4. Make a simple dressing for the greens by whisking together vinegar and oil. Add salt and pepper to taste.
5. To serve, dress greens and place on plate with a mound of curried chicken salad. (For a quicker result use leftovers from a precooked chicken, removing skin and bones.)