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Archive for the ‘Chicken’ Category

Scurry for curry

I’m on my game this week!  I’m making things!  I have (some) energy!  The weekend and patriotism are fast approaching!  All good things, as Martha might say.

Sometimes I’m not so good at motivating myself to make a well-balanced dinner and end up cooking something frozen or, for instance, throwing some hot dogs in a pan.  This week I wanted to make something for dinner that would take effort to prepare but was relatively easy to throw together.  And maybe kind of healthy.  My solution was a lovely little chicken salad with a kick — curry!  I know what you’re thinking: “How absolutely delicious and wonderful!”  And boy are you ever right.  This stuff is good.  Real good.

Curry Chicken Salad

1 1/2 pounds boneless skinless chicken breasts
5 cups water
1 cup nonfat Greek yogurt
1/4 cup light mayonnaise (I used Hellmann’s light)
3 teaspoons curry powder
salt and pepper to taste
1/2 cup chopped red apple (I used Fuji)
1/4 cup sliced grapes

Place chicken breasts in a pot that’s just about large enough to fit them in one layer.  Add water so that it completely covers the chicken by at least a half inch to an inch.  After bringing the liquid to a boil, reduce heat to a bare simmer so that only an occasional bubble breaks the surface. At this point, partly cover the pot, cook for about 10 minutes, then turn off the heat, leaving the chicken to finish cooking in the hot water for 10-15 more minutes.  Remove chicken and shred with knife and fork.

In a large bowl, mix yogurt, mayonaisse, curry powder, salt and pepper.  Add shredded chicken, apples, and grapes; mix together.  Refrigerate for at least 1 hour.  Serve over salad greens, on a pita, in a wrap or sandwich.

** The yogurt in this recipe will tenderize the chicken so the longer you refrigerate the salad, the better it will taste!

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