Health

Curried Chicken-Spinach Salad

Curried Chicken-Spinach Salad Photo: Quentin Bacon

Ingredients

  • 3 (5-ounce) skinless, boneless chicken breast halves
  • 1/3 cup plain fat-free yogurt
  • 1/4 cup low-fat mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon mango chutney
  • 2 teaspoons curry powder
  • 1 teaspoon ground ginger
  • 2 large celery stalks, chopped
  • 1 cup seedless red grapes, halved
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (5-ounce) package fresh baby spinach
  • 1/4 cup chopped pecans

Preparation


1. Trim excess fat from the chicken. Place the chicken and enough water to cover in a medium saucepan over high heat until water just begins to bubble. Reduce heat, cover, and poach 10 minutes or until just cooked. Transfer the chicken to a bowl and let cool.

2. While chicken cooks, combine yogurt, mayonnaise, lemon juice, chutney, curry powder, and ginger in a large bowl.

3. Chop chicken and add to yogurt mixture. Add celery, grapes, salt, and pepper. Toss to coat evenly. Divide spinach among 4 plates; top with chicken salad and pecans.


  • Prep Time:
  • Cook Time:

  • Andrea's wine pick: To echo this tasty salad's sweet spices and juicy grapes, choose a fragrant white wine from the gewurztraminer grape. Try Léon Beyer from the Alsace region of France, $18.
  • Yield: Makes 4 servings (serving size: 1 cup chicken and 1 1/4 ounces spinach)

Nutritional Information

Calories per serving: 181
Fat per serving: 6g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1g
Protein per serving: 13g
Carbohydrate per serving: 21g
Fiber per serving: 3g
Cholesterol per serving: 28mg
Iron per serving: 2mg
Sodium per serving: 431mg
Calcium per serving: 81mg

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