Wednesday, September 28, 2016

Curried Chicken Salad with Mango Dressing


2 chicken breasts, skinless  
8 cups romaine lettuce, chopped  
¼ cup dried cranberries  
¼ cup celery, diced  
¼ cup red onion, diced  
½ cup apple, diced  
¼ cup walnuts, chopped  
4 Tablespoons plain low fat yogurt  
1 Tablespoon lime juice  
2 teaspoon curry powder

1 ripe mango  
1 Tablespoon lime juice  
½ teaspoon fresh ginger, grated  
1 Tablespoon fresh cilantro  
¼ teaspoon pepper                  


1. In a large saucepan combine the chicken breasts and water.
Bring the water to a boil over medium heat. Reduce the heat
to low and simmer 20 minutes or until the chicken is no longer
pink. Remove the chicken from the water and refrigerate until
cool, about 20 minutes. De-bone and dice the chicken breasts.

2. In a small bowl whisk together the yogurt, curry and 1 tablespoon
lime juice. Add the celery, onion and diced chicken to the curry mixture
and stir to coat.

3. In a food processor, combine the mango, ginger, 1 tablespoon
lime juice, cilantro and pepper. Blend until smooth. On four dinner
plates layer the lettuce, walnuts, apple, and cranberries. Pour the
mango dressing over the lettuce. Top with the curry chicken salad.

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