Chicken Curry Salad with Apples and Walnuts
  • 2unit 8-ounce boneless skinless chicken breasts
  • 4 1/4 -inch-thick slices fresh ginger
  • 1teaspoon black peppercorns
  • 1/2 cup finely chopped celery
  • 2 green onions, white and green parts, finely chopped
  • 1/2 cup finely chopped red bell pepper
  • 1 heirloom apple, cored and chopped into 1/2-inch pieces
  • 1/4 cup low-fat mayonnaise
  • 2tablespoons Apple-Plum Chutney, or store-bought chutney
  • 1tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt
  • 1tablespoon chopped fresh cilantro
  • 5 ounces arugula
  • 1/3 cup toasted chopped walnuts
  1. Place chicken in a 2-quart saucepan and cover with water by 2 inches. Add ginger slices and peppercorns. Bring to a boil, reduce heat, and simmer, uncovered, for about 20 minutes. Remove chicken and place on a plate to cool. (Discard cooking liquid.) When cool, chop into 1/2-inch pieces.
  2. In a medium bowl, place chicken, celery, green onions, bell pepper, and apple. In a small bowl, mix mayonnaise, chutney, lime juice, ginger, curry powder, pepper, salt, and cilantro. Mix until smooth. Add to chicken mixture and toss well.
  3. Divide arugula onto four plates. Top with chicken salad and garnish with walnuts.
Recipe Notes
Nutrition Facts
Chicken Curry Salad with Apples and Walnuts
Amount Per Serving
Calories 180
% Daily Value*
Cholesterol 44mg 15%
Sodium 357mg 15%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Protein 20g 40%
* Percent Daily Values are based on a 2000 calorie diet.


PER SERVING: 180 cal, 31% fat cal, 6g fat, 1g sat fat, 44mg chol, 20g protein, 12g carb, 2g fiber, 357mg sodium