Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: Makes 4 servings (serving size: 1 cup chicken and 1 1/4 ounces spinach)
Nutritional Information
Calories per serving:181
Fat per serving: 6g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1g
Protein per serving: 13g
Carbohydrates per serving: 21g
Fiber per serving: 3g
Cholesterol per serving: 28mg
Iron per serving: 2mg
Sodium per serving: 431mg
Calcium per serving: 81mg
Ingredients:
3 (5-ounce) skinless, boneless chicken breast halves
1/3 cup plain fat-free yogurt
1/4 cup low-fat mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon mango chutney
2 teaspoons curry powder
1 teaspoon ground ginger
2 large celery stalks, chopped
1 cup seedless red grapes, halved
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (5-ounce) package fresh baby spinach
1/4 cup chopped pecans
Preparation
1. Trim excess fat from the chicken. Place the chicken and enough water to cover in a medium saucepan over high heat until water just begins to bubble. Reduce heat, cover, and poach 10 minutes or until just cooked. Transfer the chicken to a bowl and let cool.
2. While chicken cooks, combine yogurt, mayonnaise, lemon juice, chutney, curry powder, and ginger in a large bowl.
3. Chop chicken and add to yogurt mixture. Add celery, grapes, salt, and pepper. Toss to coat evenly. Divide spinach among 4 plates; top with chicken salad and pecans.
Source: health