Curried Chicken Salad
Great summer salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
main dish
salads
side dish
picnics
spring
summer
contains white meat
gluten free
red meat free
shellfish free
contains dairy
contains eggs
contains honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1 teaspoon honey
- 1/2 cup mayonnaise
- 4 cups water
- 1/3 cup plain yogurt
- 1 tablespoon fresh lime juice
- 1 3/4 cups chicken broth (i skipped and just used water to cook the breasts)
- 1 1/2 lbs boneless skinless chicken breasts
- 3 teaspoons curry powder (or to taste)
- 1/2 cup green onion chopped
- 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
- Carbohydrate 29.1586165325574 g
- Cholesterol 76.3713258333333 mg
- Fat 20.1204518541667 g
- Fiber 2.07276787255544 g
- Protein 29.7942982291638 g
- Saturated Fat 3.34103165 g
- Serving Size 1 1 Serving (408g)
- Sodium 666.888295833296 mg
- Sugar 27.085848660002 g
- Trans Fat 1.65690392916667 g
- Calories 409 calories
Bring water and chicken broth to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove from heat, cover pan, then let stand until chicken is cooked through (about 15 minutes). Move chicken to a plate, let cool 10 minutes, then chop into 1/2-inch pieces. While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews; gently stir to combine.
