Curried Chicken Salad with Pineapple |
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Prep Time: 8 Minutes Cook Time: 14 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Ingredients:
vegetable cooking spray |
6 (4-ounce) skinned, boned chicken breast halves |
2 tablespoons chopped almonds |
1 (8-ounce) can pineapple tidbits in juice, undrained |
3/4 cup plain nonfat yogurt |
1 teaspoon curry powder |
1/4 teaspoon salt |
1 cup thinly sliced celery (about 3 medium ribs) |
5 red leaf lettuce leaves |
Directions:
1. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 7 minutes on each side or until done. Remove chicken from skillet; let cool slightly, and coarsely chop chicken.
2. While chicken cooks, place a small heavy skillet over medium-high heat until hot. Add almonds, and cook, stirring constantly, 1 minute or until toasted. Set almonds aside.
3. Drain pineapple tidbits, reserving 3 tablespoons juice. Combine reserved pineapple juice, yogurt, curry powder, and salt in a large bowl, stirring well. Add chicken, pineapple, and celery; toss well.
4. Spoon chicken salad evenly onto 5 individual lettuce-lined salad plates. Sprinkle evenly with almonds.
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