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 the broth and water to a boil a large shallow pan. Add the chicken and reduce the heat to low. Simmer, partially covered, until the chicken is no longer pink inside, 10 to 12 minutes. Transfer the 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 the 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 Publisher. All rights reserved.
nutrition information per serving
279 calories; 8g total fat; 1g total saturated fat; 68mg cholesterol; 520mg sodium; 27g carbohydrates; 1g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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