Curried Chicken Salad Recipe

Name: Curried Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 cup sliced almonds; 1/2 cup nonfat plain yogurt; 2 tablespoons mayonnaise; 1 teaspoon curry powder; 1 cup halved red grapes; 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

Servings: persons

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
1/4 cup sliced almonds
1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
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

1
Bring the broth and water to a boil in a medium saucepan.
2
Add chicken to broth and simmer, covered, for 8 minutes.
3
Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes.
4
Remove the chicken from the broth and cool completely in the refrigerator.
5
Cut into 1/4-inch dice.
6
Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
7
In a large bowl, stir together the yogurt, mayonnaise, and curry powder.
8
Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
9
In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste.
10
Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
11
Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Phosphorus, Selenium
12
Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, 1/4 cup sliced almonds, and more.

Yes, Curried Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curried Chicken Salad

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