Ingredients
Salad
- 500 g cooked chicken breast safely chilled; chopped into bite-size pieces
- 120 g plain Greek yogurt
- 60 g mayonnaise
- 30 g mango chutney
- 30 g dried apricots finely chopped
- 1 tsp mild curry powder
- 1 tbsp lemon juice
- 1 tbsp parsley chopped
- 1/8 tsp black pepper
Equipment
- Mixing bowl
- Knife and cutting board
- Measuring spoons
Instructions
Dress and chill
- Check that the cooked chicken has been safely refrigerated and is still within its storage window. If cooking chicken specifically for this recipe, cook to 165°F (74°C), divide into shallow containers and chill promptly before mixing.
- Stir the yogurt, mayonnaise, chutney, curry powder, lemon juice and pepper together in a bowl until evenly combined.
- Fold in the chopped chicken, apricots and parsley until coated. Taste before adding any optional extra curry powder or salt, since blends and chutneys vary.
- Cover and refrigerate for 20 minutes. Serve cold with optional lettuce, bread or rice. Keep refrigerated and use within the remaining storage life of the cooked chicken.
Nutrition
Calories: 365kcalCarbohydrates: 13gProtein: 42gFat: 16gFiber: 1g
Video
Notes
Estimated nutrition per one-quarter of the salad, using representative cooked skinless breast, plain low-fat Greek yogurt, regular mayonnaise, chutney and apricot values. Serving extras excluded. Contains milk and usually egg.
Illustrative ingredient-portion budget: chicken $7.50, yogurt/mayonnaise $1, chutney/apricot $1 and remaining ingredients $0.50. Local prices vary.
Video credit: Kitchen Sanctuary. Its version uses a higher mayonnaise proportion and includes sultanas, cinnamon and almond flakes. This card uses more yogurt, apricot alone for dried fruit and no almond topping.