Curried Chicken-Fruit Salad
List of Ingredients
1 pound boned and skinned chicken breast halves
(3 medium)
1/2 cup plain nonfat yogurt
1/4 cup apricot jam
1 to 2 teaspoons curry powder
2 navel oranges, peeled and cut into segments
3/4 cup pitted prunes, halved
3/4 cup red and/or green seedless grapes
3/4 cups sliced celery
1/3 cup chopped red onion
Salt and pepper to taste
4 butter lettuce leaves
In 2-quart saucepan, cover chicken with cold
water. Bring to boil, reduce heat and simmer about
12 minutes until chicken is opaque throughout and
no pink remains. Meanwhile, in large bowl, mix
yogurt, jam, and curry powder to blend thoroughly.
Mix in orange segments, prunes, grapes, celery, and
onion. Drain chicken and cut across the grain into
1/3-inch slices. Add to bowl; toss. Season with salt
and pepper. Arrange lettuce leaves on four
individual plates or serving platter. Fill each leaf
with chicken mixture, dividing equally. Or use as a
filling for pita sandwiches. Makes 4 main-dish
servings.
Recipe courtesy of The California Prune
Board.
Recipe
|
|
member logon
