Curried Chicken Salad with Mango
I love curry on just about anything you can name. Mango or papaya are the perfect complements, giving this a light and tropical touch.
Serves 4 to 6
4 cups diced, cooked chicken breast (procedure below)
2 tablespoons fresh lime juice
2 mangoes or papayas or a combination of the two, peeled, pitted, and cut into 1-inch pieces
2 celery stalks, chopped
4 scallions, sliced thin (use the white part and some of the green part)
1/4 cup non fat plain yogurt
1/4 cup low fat mayonnaise
1/4 teaspoons curry powder
1/2 teaspoon ground cumin
Salt and pepper to taste
Lettuce for lining the plates
2 tablespoons chopped cashews, optional
In a large bowl, combine the chicken, lime juice, mangoes, celery, and scallions.
In a small bowl, whisk together the yogurt, mayonnaise, spices, and salt and pepper to taste. Add to the chicken mixture, and toss.
Arrange a mound of chicken on top of the lettuce. Garnish each portion with 2 teaspoons of the chopped cashews, if using.
How to poach chicken breasts:
2 boneless, skinless chicken breasts (about 10 pounds total)
Water or chicken broth to cover
In a saucepan, combine the chicken breast halves with enough water to cover. Remove the chicken from the water and bring the water to a boil. Return the chicken to the pan, and simmer it gently for 5 minutes. Remove the pan from the heat and let it stand, covered, for 10 minutes. Check the chicken to make sure it is cooked through. If it is not, simmer it an additional 2 minutes.
Nutritional Analysis per serving: 192 calories; 25% calories from fat; 5 grams of fat; 137 milligrams of sodium
Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton - See more at: http://joanlunden.com/joans_recipes_curried_chicken.html#sthash.WhOFtmJM.dpuf