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Contest-Winning Curried Chicken Salad

 Contest-Winning Curried Chicken Salad
"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!"
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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.

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Contest-Winning Curried Chicken Salad (continued)

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: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.