Now that it’s spring, I’ve been thinking of lighter meals to make and one of my favorite ones is chicken salad. I like to try different ones, but this one is very easy to make and the curry powder adds a different flavor to it. I like to put it over mixed greens and it becomes a full dinner (or supper, however you like to call it:-)
1 cup chicken broth
1 cup water
1 1/4 lbs. boneless, skinless chicken, about 3/4 inch thick (if it’s thicker, it will take longer to boil)
1/4 cup sliced almonds
1/2 cup nonfat or low-fat plain yogurt
2 tbsp. mayonaise
1 tsp. curry powder
1 cup red grapes, cut in half
1/4 cup chopped cilantro
salt and pepper
5 oz. (or about 5 cups) mixed greens
1 tbsp. extra virgin olive oil
1 tsp. lemon juice
Bring broth and water to a boil then add chicken and simmer for about 8 minutes, covered. Turn the heat off and let the chicken stand for about 20 minutes or until cooked through, keeping the cover on. Remove the chicken from the broth and refrigerate. When cooled completely, cut into 1/2 inch dices.
Toast the almonds in a small dry skillet for about 2-3 minutes, or until golden.
In a large bowl, stir together the yogurt, mayo, and curry powder. Stir in the chicken, grapes, and cilantro. Season with salt and pepper.
In a small bowl, whisk the olive oil, lemon juice and salt and pepper to taste. Then, put greens in a large bowl, toss with dressing, top with chicken salad, and sprinkle with almonds.