Wednesday, October 28, 2009

Curried Chicken Salad


You are going to love me for posting this one! This chicken salad by Ellie Krieger made such a delicious fresh lunch with so much flavor, and I didn't have to feel guilty at all. It just tasted healthy and delicious! I didn't know curry could be so good! It really didn't take long to assemble, because I took a short cut and used some bottled chicken breast that I had put up with my mom this year. You could just use some canned chicken to speed up the process, or just follow her instructions. Either way, I hope you'll give this one a try. I don't think you will be disappointed! Here is a link to the video if you would like to watch her make it: http://www.foodnetwork.com/videos/curried-chicken-salad/30750.html)

Curried Chicken Salad

  • 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

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.

I liked her idea of just laying it on a bed of fresh greens- it made me think, who needs the tortilla, or crescent, or pita or anything else?

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2 comments:

Mommy #1 said...

I love this! I didn't even know this blog existed! You should add nutrition info, if you have it. I just linked to your blog from my mommy15 blog, so now you're being stocked! :-)

jess and seth said...

This looks so good! I like to make curried chicken salad, but mine's not nearly as healthy. I just use chicken, mayo, curry, grapes, chinese noodles, and mix it all together. Seth loves it (he doesn't really know about the mayo, of course). But I'd feel better about eating it this way!