Curried Chicken Salaad with Grapes
Nb persons: 6
Yield: 1.5 cups
Preparation time:
Total time: 25 minutes
Source:
| 1 lb. | boneless, skinless chicken breasts |
| 1/2 cup | plain nonfat yogurt |
| 1/4 cup | mayonnaise, reduced fat |
| 2 Tbsp. | fresh lemon juice,, (about 1/2 lemon) |
| 2 Tbsp. | mango chutney, or apricot jam |
| 2.5 tsp. | curry powder, to taste |
| 2 large | celery stalks, finely diced |
| 1 cup | seedless red grapes, halved, or use chopped apple, mango or pineapple |
| 1/4 cup | pistachio nuts, shelled and unsalted, slivered almonds or coarsely chopped pecans will work too |
Trim any excess fat from the chicken. Place the chicken in a large skillet and add just enough water to cover it. Bring the water to a boil over high heat, reduce the heat to a simmer, cover and poach the chicken (steam it lightly in boiling water) for 7-10 minutes, until it is just cooked through (check by cutting into the thickest piece of chicken to make sure it is no longer pink). Rinse the chicken under cold water to cool it. Shred it by hand or chop it into 1/2-inch pieces.
Meanwhile, in a large bowl, combine the yogurt, mayonnaise, lemon juice, chutney or jam and curry powder. Stir in the chicken, celery, grapes, and nuts. Serve it immediately, or chill it for up to 48 hours.
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