Curry Chicken and Grape Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 287.7
  • Total Fat: 8.1 g
  • Cholesterol: 105.3 mg
  • Sodium: 591.5 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 1.5 g
  • Protein: 44.2 g

View full nutritional breakdown of Curry Chicken and Grape Salad calories by ingredient
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Number of Servings: 4


    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
    1/4 cup sliced almonds
    1/2 cup nonfat plain yogurt
    2 tablespoons mayonnaise
    1 teaspoon curry powder
    1 cup halved red grapes
    1/4 cup chopped Parsley leaves
    Salt and freshly ground black pepper
    5 ounces mixed greens (about 5 cups lightly packed))


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. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.

In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and parsley and season, to taste, with salt and pepper.

Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.

Number of Servings: 4

Recipe submitted by SparkPeople user SELAHTERRY.

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