Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Susie Ott; Wine pairings by Andrea Immer Robinson
Recipe by Health September 2006

Gallery

Credit: Quentin Bacon

Recipe Summary test

prep:
10 mins
cook:
10 mins
total:
20 mins
Yield:
Makes 4 servings (serving size: 1 cup chicken and 1 1/4 ounces spinach)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • While chicken cooks, combine yogurt, mayonnaise, lemon juice, chutney, curry powder, and ginger in a large bowl.

  • 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.

Chef's Notes

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.

Nutrition Facts

181 calories; fat 6g; saturated fat 1g; mono fat 2g; poly fat 1g; protein 13g; carbohydrates 21g; fiber 3g; cholesterol 28mg; iron 2mg; sodium 431mg; calcium 81mg.
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