Curried Chicken Salad

Curried Chicken Salad

Time: 30 mins

Ingredients

  • 4 cups water
  • 1 3/4 cups chicken broth (I skipped and just used water to cook the breasts)
  • 1 1/2 lbs boneless skinless chicken breasts
  • 1/2 cup mayonnaise
  • 1/3 cup plain yogurt
  • 5 teaspoons curry powder (or to taste)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium red onion, chopped (1 cup)
  • 1 (3/4 lb) firm-ripe mango, peeled, pitted, and chopped
  • 1 cup red seedless grapes, halved
  • 1/2 cup salted roasted cashews, coarsely chopped

Directions

  • 1 Bring water and chicken broth to a simmer in a 2- to 3-quart saucepan.
  • 2 Add chicken and simmer, uncovered, 6 minutes.
  • 3 Remove from heat, cover pan, then let stand until chicken is cooked through (about 15 minutes).
  • 4 Move chicken to a plate, let cool 10 minutes, then chop into 1/2-inch pieces.
  • 5 While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl.
  • 6 Add chicken, onion, mango, grapes, and cashews; gently stir to combine.
Share on Google Plus

Brak komentarzy:

Prześlij komentarz