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Contest-Winning Curried Chicken Salad Recipe

Contest-Winning Curried Chicken Salad Recipe

"This is a cool lunch for a hot day," writes Joslyn Stock from Hampton, Iowa. "The flavor offers a nice twist on a traditional chicken salad and I couldn't even tell that it was made with yogurt instead of mayonnaise!"
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings

Ingredients

  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 3/4 cup diced nectarine
  • 1/4 cup sliced green onions
  • 1/4 cup raisins
  • 1/3 cup plain yogurt
  • 1-1/2 teaspoons honey
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 6 lettuce leaves
  • 2 tablespoons chopped walnuts

Directions

  • 1. Grill chicken, covered, over medium heat or broil 3-4 in. from heat for 6-8 minutes on each side or until chicken juices run clear. Cool; shred chicken with two forks.
  • 2. In a small bowl, combine the chicken, nectarine, onions and raisins. Combine the yogurt, honey, curry powder and salt. Stir into chicken mixture. Divide lettuce between two salad plates. Top with chicken mixture. Just before serving, sprinkle with walnuts. Yield: 2 servings.

Nutritional Facts

1-3/4 cups equals 300 calories, 9 g fat (2 g saturated fat), 68 mg cholesterol, 376 mg sodium, 30 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fruit, 1 fat.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.