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Madras Chicken & Broccoli Salad

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  30 Minutes
Yield:  2 servings
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.
RECIPE INGREDIENTS
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.
DIRECTIONS
Place chicken in a small skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce 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 yogurt, chutney, curry and cilantro in a medium bowl until thoroughly combined. Add broccoli, onion, cashews and the cooked chicken; toss to coat.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Asian Chicken Salads
Nutrition Facts per Serving
Yield: Yield:  2 servings
Calories: 266
Fat. Total: 9g
Protein: 29g
Carbohydrates, Total: 19g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 61mg
Sodium: 222mg
% Cal. from Fat: 30%
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