Curried Chicken Salad With Red Grapes and Walnuts
Curried Chicken Salad With Red Grapes and Walnuts is a gluten free main course. This recipe serves 1 and costs $13.27 per serving. One portion of this dish contains around 207g of protein, 89g of fat, and a total of 1794 calories. Head to the store and pick up grapes, pepper, mayo, and a few other things to make it today. Not a lot of people made this recipe, and 3 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. With a spoonacular score of 21%, this dish is rather bad. Similar recipes include Curried Chicken Salad With Grapes and Red Peppers, Red Leaf Salad with Candied Walnuts and Grapes, and Chicken Salad with Grapes and Walnuts.
Servings: 1
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 tablespoon red wine or champagne vinegar.jpg)
4 chicken breasts, skinned
1 teaspoon curry
1/4 cup light mayo
4 cups mixed greens
1 tablespoon olive oil
1/2 teaspoon pepper
1/4 cup non fat plain yogurt
1/2 cup red grapes, halved
2 teaspoons salt
1/2 cup walnuts, coarsely chopped
Equipment:
grill
whisk
bowl
Cooking instruction summary:
- If not using leftover chicken, season your chicken breasts with salt and pepper and place on a hot grill, cooking about 5 minutes on each side.
- Chop into 1/2 inch chunks, or shred.
- In a medium bowl, whisk mayo, yogurt, curry, salt and pepper.
- Reserve half of mayo mixture and set aside.
- Add chicken, grapes, and walnuts to medium bowl and toss to coat.
- Add 1 Tbls. mayo mixture, oil, and vinegar to a large bowl and whisk to combine.
- Add greens and toss to coat.
- Divide greens among four plates and top each with equal servings of chicken mixture.
- Reserve leftover mayo mixture in an air tight container. It will keep in the fridge for several weeks.
Step by step:
1. If not using leftover chicken, season your chicken breasts with salt and pepper and place on a hot grill, cooking about 5 minutes on each side.Chop into 1/2 inch chunks, or shred.In a medium bowl, whisk mayo, yogurt, curry, salt and pepper.Reserve half of mayo mixture and set aside.
2. Add chicken, grapes, and walnuts to medium bowl and toss to coat.
3. Add 1 Tbls. mayo mixture, oil, and vinegar to a large bowl and whisk to combine.
4. Add greens and toss to coat.Divide greens among four plates and top each with equal servings of chicken mixture.Reserve leftover mayo mixture in an air tight container. It will keep in the fridge for several weeks.
Nutrition Information:
covered percent of daily need
