Chicken & Chutney Salad

Name: Chicken & Chutney Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings.
Cuisine: Indian Recipes
Ingredients: 1 carton (6 ounces) plain yogurt; 1/4 cup light coconut milk; 1-1/2 teaspoons curry powder; 2 cups cubed cooked chicken; 2 cups green grapes, halved; 6 green onions, chopped; 1/2 cup dried cranberries; 1/3 cup mango chutney; 1/4 cup slivered almonds, toasted

I often make this recipe and eat it at school for lunch. It makes me feel like I've ordered out from a fancy restaurant. It is wonderful as a salad or as a gourmet lunch wrap.—Michelle Sichak, Meridian, Idaho

Ingredients

1 carton (6 ounces) plain yogurt
1/4 cup light coconut milk
1-1/2 teaspoons curry powder
2 cups cubed cooked chicken
2 cups green grapes, halved
6 green onions, chopped
1/2 cup dried cranberries
1/3 cup mango chutney
1/4 cup slivered almonds, toasted

Directions

In a small bowl, whisk the yogurt, milk and curry until smooth.
In a large bowl, combine the chicken, grapes, onions and cranberries. Drizzle with yogurt dressing and toss to coat. Fold in mango chutney. Refrigerate for at least 1 hour.
Just before serving, sprinkle with almonds.

Nutrition Facts

1 cup: 267 calories, 8g fat (2g saturated fat), 45mg cholesterol, 208mg sodium, 34g carbohydrate (26g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fruit, 1/2 fat.