curry chicken salad with apples and walnuts
Serves 6
This easy-to-make curry chicken salad blends fragrant curry with sweet apples, celery, walnuts and onion for a satisfying, sweet-and-savory dish. Recipe courtesy of Chef Chris Smith, The Diabetic Chef®.
Ingredients
- 1 pound boneless skinless chicken breast halves
- 4 cups low sodium chicken broth
- 10 sprigs fresh thyme
- 1/2 cup plain nonfat Greek yogurt
- 1/3 cup mayonnaise
- 1 teaspoon Equal® Spoonful OR 1/2 packet Equal® sweetener
- 1 teaspoon curry powder
- 1 medium Granny Smith apple, cored, diced
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup toasted chopped walnuts
Preparation
- Combine chicken breasts, broth and thyme in a medium saucepan. Bring to boiling on medium heat; reduce heat. Simmer, uncovered, 10 to 12 minutes or until chicken is cooked through. Drain chicken; cool; dice. Discard broth mixture.
- Meanwhile, combine yogurt, mayonnaise, Equal and curry powder. Stir in remaining ingredients until combined. Stir in chicken.
- Refrigerate mixture at least 2 hours to allow flavors to blend before serving.
Nutrition Information (per serving)
- Calories: 203
- Protein: 18 g
- Carbohydrates: 11 g
- Fat: 9 g
- Cholesterol: 46 mg
- Sodium: 143 mg
Exchanges
- Fat - 1
- Lean Meat - 2
- Carbohydrate - 1
