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Curried Chicken Salad

Servings = 3 | Serving size =about 3/4 cup

This recipe can be multiplied by 2, 3, 4, 5.

Serve with one 6 inch whole wheat pita round and garnish with lettuce or alfalfa sprouts. This recipe keeps well for about 24 - 36 hours only.

4 cups	water
4 ounce	boneless, skinless chicken breasts
1 tsp	curry powder
1 Tbsp	reduced-fat mayonnaise
1 Tbsp	slivered almonds
2 Tbsp	non-fat sour cream
1/8 tsp	cinnamon
1 Tbsp	chutney
2 Tbsp	golden raisins
2 Tbsp	green onions (chopped)
1/4 cup	celery (diced)
1 Tbsp	red bell pepper (diced)

Place water in a shallow pan over high heat. When the liquid is at a shiver, reduce the heat to medium so that it won’t boil. Add the chicken breasts and poach until just done. This should take about 10 minutes; check for an internal temperature of 170° to ensure the chicken is cooked.

When the chicken is cooked, remove it to a cutting board and let it cool for about 15 minutes; then put it in the refrigerator to chill.

When chilled, cube the chicken breasts and place in a medium mixing bowl. Add all the other ingredients and fold together until well coated.

Chill for at least an hour before serving.

Nutrition Facts

Serving size: 3/4 cup | Servings 3 as an entree

Calories 141 | Calories from Fat 46

Amount Per Serving (% Daily Value)

Total Fat 5g (8%) | Saturated Fat 1g (4%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 26 mg (9 %) | Sodium 122 mg (5 %)

Total Carbohydrates 14g (5%) | Sugars 9g

Dietary Fiber 1g (4%) | Protein 10g

Vitamin A 6% | Vitamin C 11 % | Calcium 4% | Iron 5%

Vitamin K 27 mcg  | Potassium  244 mg | Magnesium  23 mg