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Chicken Curry Salad with Apples and Walnuts

Calories 180kcal

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.

Notes

[ultimate-nutrition-label id="" align=""]
 
PER SERVING: 180 cal, 31% fat cal, 6g fat, 1g sat fat, 44mg chol, 20g protein, 12g carb, 2g fiber, 357mg sodium

Nutrition

Calories: 180kcal | Carbohydrates: 12g | Protein: 20g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 357mg | Fiber: 2g