Skip to content
Ingredients
- 2 tsp curry powder (preferably Madras Style)
- 1/4 cup light mayonnaise
- 1/4 cup plain nonfat yogurt
- 2 tsp mango chutney
- 1 tsp minced peeled fresh ginger
- 1/2 tsp 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
Directions
- 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.)
- Place lettuce leaf on each of 4 plates. Divide salad among leaves. Garnish each plate with grape cluster.
Yield: 4 Servings
