| Level: | Easy |
| Total: | 55 min |
| Prep: | 25 min |
| Cook: | 30 min |
| Yield: | 4 servings, 1 cup chicken salad and 1 1/4 cups greens |
Ingredients
- 1 cup low-sodium chicken broth
- 1 cup water
- 1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
- 1/4 cup sliced almonds
- 1/2 cup nonfat plain yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon curry powder
- 1 cup halved red grapes
- 1/4 cup chopped cilantro leaves
- Salt and freshly ground black pepper
- 5 ounces mixed greens (about 5 cups lightly packed))
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lemon juice
Instructions
- Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
- In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
- In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
- Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Phosphorus, Selenium
- Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium
Nutrition Facts
| Calories | 325 calorie |
| Total Fat | 14 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 85 milligrams |
| Sodium | 322 milligrams |
| Carbohydrates | 13 grams |
| Dietary Fiber | 2 grams |
| Protein | 37 grams |
| Sugar | 8 grams |
Reviews
Excellent summer salad on a hot evening. Added green onion and fresh pineapple on the side.
Delicious, fresh, easy, and perfectly timed intervals. Will be doing it again!
I make this every summer… hands down favorite picnic meal in whole wheat pita bread.
Ina Garten (the barefoot contessa)…that’s who Ms Ellie Krieger reminds me of. She’s a great cook too. They could be sisters.
I love this chicken salad. I added some chopped celery and some sliced scallion, but those are the only changes. I like curry, but don’t love curry, so the amount is perfect for me.
I use plain greek yogurt. I do have to add a little extra curry to get the curry flavor more present but be careful! I just made it and accidentally added too much. I keep coming back to this recipe year after year I like it so much! Thanks Ellie!!!
With only one teaspoon of curry powder, it would not have much flavor. I added almost 4 teaspoons curry and celery. Still didn’t like the taste with the yogurt.
This recipe sounds so good, will have to try. Can you use plain greek yogurt in this?
Very good and easy! I used leftover grilled chicken. Didn’t have any grapes,so I substituted some chopped apple and added some celery too. Never thought to add curry and cilantro together… love it!
I made it for lunch one day (used some leftover rotisserie chicken that I had) with a side of pita chips. My husband raved saying he “thoroughly enjoyed it.” I had my kids taste some and they said they liked it too. Huge success as my 9-year old is notoriously difficult to feed. We’ll see what happens when I try to put it in her lunchbox!!