Curried Chicken-Spinach Salad

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)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

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

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. 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. 2. While chicken cooks, combine yogurt, mayonnaise, lemon juice, chutney, curry powder, and ginger in a large bowl.
  3. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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