Curried Chicken Salad

2008, Ellie Krieger, All Rights Reserved
TOTAL TIME: 55 min
Prep: 25 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings, 1 cup chicken salad and 1 1/4 cups greens
LEVEL: Easy

ingredients

  • 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
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Directions

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

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4

Newest Ratings and Reviews

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  • on March 27, 2014

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    excellent

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  • on September 23, 2011

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    I'm not a curry person but my husband is. I made this for him last night and I couldn't stop eating it. I'm even eating it for breakfast right now. LOL The recipe is perfect as written...let it set overnight and the flavors are even better the next day.

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  • on June 11, 2011

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    Every time I make this dish it is always a hit lots of comments. I add a little more curry for additional flavor if you are not a curry person follow the recipe.

    Delicious as always Thanks Ellie

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