Curried Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
11.5 oz Chicken breast, poached (by BONNIEJRF) .65 cup Yogurt Plain Greek Yogurt, non-fat 2 stalk, large (11"-12" long) Celery, raw 3 medium (4-1/8" long) Scallions, raw 100 gram(s) bell pepper, red, sweet, raw 8 tbsp Cilantro, raw 0.25 cup Italian Parsley (by DOTTIDEAS) 3 clove Garlic 2 tbsp Curry powder 1 tbsp Ground tumeric (by SUPERSNAZZ) 2 tsp Coriander seed 1 tsp Pepper, red or cayenne 1 tsp Ginger, ground .5 cup Chicken stock, home-prepared juice of 1/2 a lime
Heat skillet to medium high. Spray with pan spray. Sear on side of chicken. Flip. Reduce to med-low. Add half cup chicken stock, cover and simmer for about 15 minutes or until chicken reaches 165°. Place chicken on plate and refrigerate until cool.
Reduce pan drippings until you have about 2 tablespoons left.
In Medium bowl add: yogurt, garlic, lime juice, all herbs, spices and pan drippings. Mix well. Add celery, red bell pepper and scallions. Mix to incorporate.
Hand shred chicken to desired size, add to bowl, mix well and season with salt and pepper to taste,
Serving Size: Makes 3 full pitas
Number of Servings: 3
Recipe submitted by SparkPeople user FATFREEBY50.
Reduce pan drippings until you have about 2 tablespoons left.
In Medium bowl add: yogurt, garlic, lime juice, all herbs, spices and pan drippings. Mix well. Add celery, red bell pepper and scallions. Mix to incorporate.
Hand shred chicken to desired size, add to bowl, mix well and season with salt and pepper to taste,
Serving Size: Makes 3 full pitas
Number of Servings: 3
Recipe submitted by SparkPeople user FATFREEBY50.
Nutritional Info Amount Per Serving
- Calories: 204.5
- Total Fat: 2.9 g
- Cholesterol: 67.4 mg
- Sodium: 83.7 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 4.5 g
- Protein: 30.2 g
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