2green onions, white and green parts, finely chopped
1/2 cupfinely chopped red bell pepper
1heirloom apple, cored and chopped into 1/2-inch pieces
1/4 cuplow-fat mayonnaise
2tablespoons Apple-Plum Chutney, or store-bought chutney
1tablespoonfresh lime juice
1 teaspoongrated fresh ginger
1/2 teaspoon curry powder
1/4 teaspoonfreshly ground black pepper
1/2 teaspoon sea salt
1tablespoonchopped fresh cilantro
5 ounces arugula
1/3 cuptoasted chopped walnuts
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.
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.
Divide arugula onto four plates. Top with chicken salad and garnish with walnuts.
Chicken Curry Salad with Apples and Walnuts
Amount Per Serving
% Daily Value*
Total Carbohydrates 12g4%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.