Curry Chicken Salad Recipe


Submitted by alyssamm

Makes 6 servings


Yummy!

Ingredients
1 3/4 cups chicken broth
24 ounces chicken breast
1 cup plain yogurt
5 teaspoons curry powder
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1/2 red onion, chopped
1 green apple, chopped
1/2 cup dried apricots, chopped
1/2 cup cashews, chopped
Directions
  1. Bring 4 cups water to a simmer with chicken broth in a 2-3 quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is coked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2 inch pieces.

  2. While chicken is cooling, whisk together yogurt, curry, lime juice, honey, ginger, salt and pepper in a large bowl. Add chicken, onion, apple, apricots, and cashews and stir gently to combine.

Categories

Chicken, Main Dish, Salads, American, Fourth of July, Quick

Nutrition Facts
Serving Size 286.9g
Amount Per Serving
Calories
322
Calories from Fat
96
% Daily Value*
Total Fat
10.7g
16%
Saturated Fat
2.7g
13%
Cholesterol
99mg
33%
Sodium
532mg
22%
Total Carbohydrates
14.6g
5%
Dietary Fiber
1.9g
8%
Sugars
8.6g
Protein
41.0g
Vitamin A 6% Vitamin C 7%
Calcium 11% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend



Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
B
  Good points
  • Very high in niacin
  • High in phosphorus
  • High in selenium
  • High in vitamin B6
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