Serves 6 / You can usually find some wonderful heirloom apples, such as organic Gravenstein, at your local farmers' market or natural foods store, but if they are not available, try a Cortland or Gala. Serving tip: This salad is also great wrapped in a whole-grain tortilla.
Chicken Curry Salad with Apples and Walnuts
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Ingredients
- 2 unit 8-ounce boneless skinless chicken breasts
- 4 1/4 -inch-thick slices fresh ginger
- 1 teaspoon black peppercorns
- 1/2 cup finely chopped celery
- 2 green onions, white and green parts, finely chopped
- 1/2 cup finely chopped red bell pepper
- 1 heirloom apple, cored and chopped into 1/2-inch pieces
- 1/4 cup low-fat mayonnaise
- 2 tablespoons Apple-Plum Chutney, or store-bought chutney
- 1 tablespoon fresh lime juice
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon curry powder
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt
- 1 tablespoon chopped fresh cilantro
- 5 ounces arugula
- 1/3 cup toasted chopped walnuts
Instructions
- Place chicken in a 2-quart saucepan and cover with water by 2 inches. Add ginger slices and peppercorns. Bring to a boil, reduce heat, and simmer, uncovered, for about 20 minutes. Remove chicken and place on a plate to cool. (Discard cooking liquid.) When cool, chop into 1/2-inch pieces.
- In a medium bowl, place chicken, celery, green onions, bell pepper, and apple. In a small bowl, mix mayonnaise, chutney, lime juice, ginger, curry powder, pepper, salt, and cilantro. Mix until smooth. Add to chicken mixture and toss well.
- Divide arugula onto four plates. Top with chicken salad and garnish with walnuts.
Recipe Notes
Nutrition Facts
Chicken Curry Salad with Apples and Walnuts
Amount Per Serving
Calories 180
% Daily Value*
Cholesterol 44mg
15%
Sodium 357mg
15%
Total Carbohydrates 12g
4%
Dietary Fiber 2g
8%
Protein 20g
40%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 180 cal, 31% fat cal, 6g fat, 1g sat fat, 44mg chol, 20g protein, 12g carb, 2g fiber, 357mg sodium
