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Curried Chicken Salad

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  1 Hour 30 Minutes
  6 servings
Chilling the poached chicken breasts in the cooking liquid ensures moist, succulent results in this curried chicken salad. Stuff into whole-wheat pita pockets with shredded lettuce.
2 cups reduced-sodium chicken broth
2 cups water
6 boneless, skinless chicken breasts (1 1/2 pounds total), trimmed
1/2 cup reduced-fat mayonnaise
1/2 cup nonfat plain yogurt
1/2 cup mango chutney
2 teaspoons curry powder or to taste
1 tart apple, such as Granny Smith, cored and chopped
1/4 cup currants or raisins
Bring broth and water to a boil a large shallow pan. Add chicken and reduce heat to low. Simmer, partially covered, until the chicken is no longer pink inside, 10 to 12 minutes. Transfer chicken to a shallow dish and pour the cooking liquid over the top. Refrigerate until chilled, at least 1 hour or overnight. Remove the chicken from the cooking liquid and dice.

Stir together mayonnaise, yogurt, chutney and curry powder in a medium bowl until well blended. Add the diced chicken, apples and currants (or raisins) and toss until thoroughly coated.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   6 servings
Calories: 279
Fat. Total: 8g
Protein: 24g
Carbohydrates, Total: 27g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 68mg
Sodium: 520mg
% Cal. from Fat: 26%
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