Friday, April 25, 2008

Madras Chicken and Broccoli Salad

  • 8oz boneless, skinless chicken breast, trimmed of fat
  • 1/3 C nonfat plain yogurt
  • 1 Tbsp prepared mango chutney
  • 1 tsp hot Madras curry powder
  • 2 Tbsp chopped fresh cilantro
  • 2 C finely chopped broccoli
  • 1/4 C finely chopped red onion
  • 1/4 C chopped cashews
1. Place chicken in a small skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board, cut into 1/2 inch cubes and cool to room temperature.
2. Meanwhile, whisk yogurt, chutney, curry and cilantro in a medium bowl until thoroughly combined. Add broccoli, onion, cashews and the cooked chicken; toss to coat.

Robyn's notes: I used regular curry powder. GFers: doublecheck the chutney when you buy it, most brands are GF. To use up leftover mango chutney, whisk with yogurt for a quick dressing, dip or marinade; serve alongside grilled meat, fish or chicken; blend with reduced-fat cream cheese for a spread. This was easy and quick to make.

No comments:

Post a Comment