Curried Chicken-Spinach Salad

Curried Chicken-Spinach SaladRecipe
Photo: Quentin Bacon
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.


Makes 4 servings (serving size: 1 cup chicken and 1 1/4 ounces spinach)

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 181
Fat 6 g
Satfat 1 g
Monofat 2 g
Polyfat 1 g
Protein 13 g
Carbohydrate 21 g
Fiber 3 g
Cholesterol 28 mg
Iron 2 mg
Sodium 431 mg
Calcium 81 mg


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


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.


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