Curried Chicken Salad

4

PREP TIME

10 min

TOTAL TIME

25 min

Makes

4 Servings

Curried Chicken Salad

Photo: Maya Visnyei

Sweet and crunchy chicken salad finds a perfect home inside a warm pita. Reduce the amount of curry in this recipe if your little one can't tolerate heat.

Ingredients

  • 2 lb skinless, boneless chicken breasts
  • 1 tsp black peppercorns
  • 1 dried bay leaf
  • 1/2 cup mayonnaise
  • 1/2 cup plain 2% Greek yogurt
  • 1 tbsp medium curry paste
  • 2 tbsp mango chutney
  • 1 Granny Smith apple , cored and chopped
  • 1 tbsp fresh lemon juice
  • 1 cup chopped dried apricots
  • 2 tbsp finely chopped red onion
  • 2 tbsp chopped mint

Instructions

  • Put chicken breasts in a pot with enough water to completely cover them (about 5 cups). Add peppercorns and bay leaf. Bring to a boil over high heat, turn down to medium and simmer for 2 min.
  • Cover pot, remove from heat and let stand for 12 to 15 minutes or until chicken is cooked through.
  • Remove from liquid, coarsely chop chicken and reserve.
  • Combine mayonnaise, yogurt, curry paste and chutney in a large bowl and stir to incorporate.
  • In a bowl toss apples with lemon juice to coat.
  • Add chicken, apples, dried apricots, onion and mint to curry mixture and toss until coated. Serve with pitas or bowls.

Nutrition (per serving)

  • Calories
  • 610,
  • Protein
  • 56 g,
  • Carbohydrates
  • 35 g,
  • Fat
  • 28 g,
  • Fibre
  • 4 g,
  • Sodium
  • 475 mg.

Originally published in the April 2013 issue. Photo by Maya Visnyei. 

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