MAKEOVER: Curried Chicken and Grape Salad with Lettuce Wraps

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of MAKEOVER: Curried Chicken and Grape Salad with Lettuce Wraps calories by ingredient


Introduction

This is a makeover of this recipe to be a bit more 17 day diet friendly: http://www.foodnetwork.com/recipes/ellie-k
rieger/curried-chicken-salad-recipe/in
dex.html This is a makeover of this recipe to be a bit more 17 day diet friendly: http://www.foodnetwork.com/recipes/ellie-k
rieger/curried-chicken-salad-recipe/in
dex.html
Number of Servings: 4

Ingredients

    1 cup low-sodium chicken broth
    1 cup water
    1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
    1/2 cup plain greek yogurt
    1 teaspoon curry powder
    1 cup halved red grapes
    1/4 cup chopped cilantro leaves
    Boston Lettuce (for the lettuce cups / wraps)
    1 tablespoon extra-virgin olive oil
    1 teaspoon lemon juice
    Salt and freshly ground black pepper (optional)

Directions

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.