MAKEOVER: Curried Chicken and Grape Salad with Lettuce Wraps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup low-sodium chicken broth1 cup water1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick1/2 cup plain greek yogurt1 teaspoon curry powder1 cup halved red grapes1/4 cup chopped cilantro leavesBoston Lettuce (for the lettuce cups / wraps)1 tablespoon extra-virgin olive oil1 teaspoon lemon juiceSalt and freshly ground black pepper (optional)
First, start to strain your yogurt to get as much water out as possible.
Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice.
In a large bowl, stir together the yogurt and curry powder. Fold in the chicken, grapes and cilantro. if you wish, season to taste with salt and pepper (I didn't think either was necessary).
Serve with lettuce wraps!
Serving Size: 4 servings, 1 cup chicken salad
Number of Servings: 4
Recipe submitted by SparkPeople user PATCHERIFIC.
Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice.
In a large bowl, stir together the yogurt and curry powder. Fold in the chicken, grapes and cilantro. if you wish, season to taste with salt and pepper (I didn't think either was necessary).
Serve with lettuce wraps!
Serving Size: 4 servings, 1 cup chicken salad
Number of Servings: 4
Recipe submitted by SparkPeople user PATCHERIFIC.
Nutritional Info Amount Per Serving
- Calories: 244.9
- Total Fat: 5.4 g
- Cholesterol: 83.4 mg
- Sodium: 351.7 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 2.9 g
- Protein: 38.3 g
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