Chicken, Walnut and Red Grape Salad
with Curry Dressing
2 t. curry powder (preferably Madras-style)
1/4 c. light mayonnaise
1/4 c. plain nonfat yogurt
2 t. Mango chutney
1 t. minced peeled fresh ginger
1/2 t. grated orange peel
3 c. - 1/2" pcs. cooked skinless boneless chicken
1 c. halved seedless red grapes
1/2 c. thinly sliced green onion
1/3 c. walnuts or pecans, toasted, coarsely chopped
Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl. Add light mayo, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend. Stir in chicken, grapes, green onions, and chopped walnut or pecans. Season salad with salt and pepper to taste. Can be made 6 hours ahead, cover and refrigerate. Serve on lettuce leaves, garnish with grape clusters.
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