Curried Chicken Salad
Curried Chicken Salad is a gluten free recipe with 4 servings. This main course has 352 calories, 36g of protein, and 17g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have almonds, cilantro leaves, nonfat yogurt, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 55 minutes.
Instructions
Watch how to make this recipe.
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