Curried chicken salad
This is delicious served in a whole grain tortilla, if you already have leftover roast chicken or grilled chicken on hand, you can use that instead.
Serves:Makes 3 cups of chicken salad or 6 small wraps
Recipe:For the dressing:1/3 cup plain non fat Greek-style yogurt1/4 cup mayonnaise2 tablespoons chutney (I used mango chutney)1 teaspoon lime juice1 teaspoon curry powder1/2 teaspoon ground cumin1/4 teaspoon ground coriander
For the chicken:1 tablespoon olive oil3/4 cup 120 g diced yellow onion1 teaspoon chopped garlic16 ounces 453 g boneless skinless chicken breast cut in ½-inch thin strips1/2 teaspoon salt 1/4 cup 35g chopped cashews3 tablespoons fresh coriander, chopped
For sandwich:6 7-inch whole-grain tortillas
Method1. In a medium mixing bowl, combine dressing ingredients; set aside
Heat oil in nonstick sauté pan over medium-high heat, add onion and sauté for about 4 minutes or until soft and just beginning to brown
Add garlic and cook for one minute longer, do not brown garlic
Add chicken and cook, stirring frequently, for about 4 minutes or until chicken is just cooked through (or for ease use pre cooked chicken)
Remove from heat and season with salt, add cooled chicken mixture to the dressing in the mixing bowl, add cashews and coriander, stir to combine
To assemble:
Place about 1/2 cup chicken salad on warmedtortilla. Roll up, burrito style. Serve immediately. Equally delicious served without the tortilla
Nutritional information (per 1/2 cup Chicken Salad without the tortilla):Calories 210, fat 6 g, sat fat 1 g, cholesterol 20mg, sodium 340 mg, carbohydrate 17 g, fibre 1 g, sugar g, protein 20 g
Follow Jessie Pavelka's workout plan