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Curry powder and mango chutney are the flavor-intensive secret ingredients in this swift and simple Indian-inspired salad. If you want, double this recipe and you'll have a great lunch for the next day.
- 8 ounces boneless skinless chicken breast, trimmed of fat
- 1/3 cup nonfat plain yogurt
- 1 tablespoon prepared mango chutney (see Tip)
- 1 teaspoon hot madras curry powder
- 2 tablespoons chopped fresh cilantro
- 2 cups finely chopped broccoli
- 1/4 cup finely chopped red onion
- 1/4 cup chopped cashews
- Ingredient Note: Mango chutney
Storage: Refrigerate for up to 6 months.
Uses: Whisk with yogurt for a quick dressing, dip or marinade; serve alongside grilled meat, fish or chicken; blend with reduced-fat cream cheese for a zingy spread.
Place the chicken in a small skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce the heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board, cut into 1/2-inch cubes and cool to room temperature.
Meanwhile, whisk the yogurt, chutney, curry and cilantro in a medium bowl until thoroughly combined. Add the broccoli, onion, cashews and the cooked chicken; toss to coat.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
266 calories; 9g total fat; 2g total saturated fat; 61mg cholesterol; 222mg sodium; 19g carbohydrates; 3g fiber; 29g 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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