Curried Chicken Salad with Cashews
Source of Recipe
Foodfit
List of Ingredients
1 pound boneless, skinless chicken breasts
juice of 1 lemon
10 black peppercorns
salt to taste
2 tablespoons low-fat mayonnaise
2 tablespoons low-fat sour cream
2 1/2 tablespoons mango chutney
1/4 teaspoon curry powder
1/2 cup chopped celery
1/3 cup raisins, preferably golden raisins
2 tablespoons diced onion
2 tablespoons chopped unsalted, roasted cashews
freshly ground black pepper
2 pieces pita bread, cut into wedges
Recipe
1. Place the chicken in a large saucepan with the lemon juice, the peppercorns, a generous pinch of salt and enough water to cover the chicken. Bring the liquid to a boil, reduce the heat and simmer for 10 minutes. Drain and cool the chicken.
2. In a large mixing bowl, combine the mayonnaise, sour cream, mango chutney and curry powder and stir to combine. Stir in the celery and raisins.
3. When the chicken is cool enough to handle, cut it into 1/2-inch pieces and add it to the mixing bowl. Cover and refrigerate until ready to serve.
4. Stir in the onion and cashews. Season to taste with salt and pepper. Serve the salad with pita wedges.
Nutrition Facts
Serving Size 1/2 cup chicken salad with pita bread
Amount Per Serving
Calories 360
Total Fat 11 g
Saturated Fat 1 g
Protein 21 g
Total Carbohydrate 44 g
Dietary Fiber 2 g
Sodium 512 mg
Percent Calories from Fat 28%
Percent Calories from Protein 24%
Percent Calories from Carbohydrate 49%
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