Makes 4 servings
Ready In: 55 minutes
Ingredients:
- 1 cup low-sodium chicken broth
- 1 cup water
- 1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
- 1/4 cup sliced almonds
- 1/2 cup nonfat plain yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon curry powder
- 1 cup halved red grapes
- 1/4 cup chopped cilantro leaves
- Salt and freshly ground black pepper
- 5 ounces mixed greens (about 5 cups lightly packed))
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lemon juice
Instructions:
- Bring the broth and water to a boil in a medium saucepan.
- Add chicken to broth and simmer, covered, for 8 minutes.
- Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes.
- Remove the chicken from the broth and cool completely in the refrigerator.
- Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
- In a large bowl, stir together the yogurt, mayonnaise, and curry powder.
- Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
- In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste.
- Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Phosphorus, Selenium
Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium
Source: Food Network
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