26 Dec Curry Chicken Salad
Servings: 4
Estimated Total Prep Time: 45 minutes
NUTRITIONAL INFO (per serving)
Calories: 491
Total Protein: 41 grams
Total Carbs: 36 grams
Total Fat: 21 grams
Saturated Fat: 3 grams
Total Fiber: 5 grams
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
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. Remove chicken from water and cut into small cubes.
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.
Make a simple dressing for the greens by whisking together vinegar and oil. Add salt and pepper to taste.
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).