Chicken, Walnut, and Red Grape Salad with Curry Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Madras-style curry powder, which is spicier than the standard, adds a little heat here. Ingredients:
2 teaspoons curry powder (preferably madras-style) |
1/4 cup light mayonnaise |
1/4 cup plain nonfat yogurt |
2 teaspoons mango chutney |
1 teaspoon minced peeled fresh ginger |
1/2 teaspoon grated orange peel |
3 cups 1/2-inch pieces cooked skinless boneless chicken breast |
1 cup halved seedless red grapes |
1/2 cup thinly sliced green onions |
1/3 cup walnuts, toasted, coarsely chopped |
4 large curly lettuce leaves |
4 small clusters seedless red grapes |
Directions:
1. Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl. Add light mayonnaise, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend. Stir in chicken, grapes, green onions, and chopped walnuts. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
2. Place lettuce leaf on each of 4 plates. Divide salad among leaves. Garnish each plate with grape cluster.
3. Per serving: calories, 338; total fat, 15 g; saturated fat, 2 g; cholesterol, 86 mg; fiber, 2 g Nutritional analysis provided by Bon Appétit
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