Madras-style curry powder, which is spicier than the standard, adds a little heat here.
Recipe information
Yield
Makes 4 servings
Ingredients
2 teaspoons curry powder (preferably Madras-style)
1/4 cup light mayonnaise
1/4 cup plain nonfat yogurt
2 teaspoons mango chutney
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated orange peel
3 cups 1/2-inch pieces cooked skinless boneless chicken breast
1 cup halved seedless red grapes
1/2 cup thinly sliced green onions
1/3 cup walnuts, toasted, coarsely chopped
4 large curly lettuce leaves
4 small clusters seedless red grapes
Preparation
Step 1
Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl. Add light mayonnaise, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend. Stir in chicken, grapes, green onions, and chopped walnuts. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
Step 2
Place lettuce leaf on each of 4 plates. Divide salad among leaves. Garnish each plate with grape cluster.
Nutrition Per Serving
Per serving: calories
338; total fat
15 g; saturated fat
2 g; cholesterol
86 mg; fiber
2 g
#### Nutritional analysis provided by Bon Appétit
