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    Curried Chicken Salad

    Chilling the poached chicken breasts in the cooking liquid ensures moist, succulent results in this curried chicken salad. Stuff into whole-wheat pita pockets with shredded lettuce.


    • 2 cups reduced-sodium chicken broth
    • 2 cups water
    • 6 boneless, skinless chicken breasts, (1 1/2 pounds total), trimmed
    • 1/2 cup reduced-fat mayonnaise
    • 1/2 cup nonfat plain yogurt
    • 1/2 cup mango chutney
    • 2 teaspoons curry powder, to taste
    • 1 tart apple, such as Granny Smith, cored and chopped
    • 1/4 cup currants, or raisins


    Step 1
    Bring broth and water to a boil in a large shallow pan. Add chicken and reduce heat to low. Simmer, partially covered, until the chicken is no longer pink inside, 10 to 12 minutes. Transfer the chicken to a shallow dish and pour the cooking liquid over the top. Refrigerate until chilled, at least 1 hour or overnight. Remove the chicken from the cooking liquid and dice.
    Step 2
    Stir mayonnaise, yogurt, chutney and curry powder in a medium bowl until well blended. Add the diced chicken, apple and currants (or raisins) and toss until thoroughly coated.

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