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chicken broth chicken breast light mayonnaise plain yogurt curry powder freshly squeezed lime juice honey ground ginger kosher salt freshly ground green onions red seedless grapes pecans
Viewed: 30 - Published at: 9 years agoIngredients
- 2 cups chicken broth
- 1 1/2 lb skinless boneless chicken breast
- 1/2 cup light mayonnaise
- 1/3 cup plain yogurt
- 5 teaspoons curry powder
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon honey
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground, black pepper
- 8 green onions, whites and firm greens sliced
- 1 1/2 cup red seedless grapes, halved
- 1/2 cup roasted pecans, coarsely chopped (almonds or cashews may be substituted)
Method
- Poor chicken broth and 3 cups water into a medium pot. Bring to a simmer. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. (This method ensures the chicken is cooked through but juicy and tender)
- Transfer chicken to a plate (do not overcrowd or cooking will continue) and cool 10 minutes. When cool to the touch, dice chicken into 1/2-inch pieces.
- While chicken is cooling, in a large bowl, add light mayo, yogurt, curry, lime juice, honey, ginger, salt, and pepper. Stir until well combined.
- When chicken is cooled, add chicken, onions, grapes, and nuts. Stir gently to combine.
- Cover and refrigerate. Flavors are best if refrigerated overnight.
- Serve slightly chilled as a salad (a scoop atop of Romain lettuce leaf) or a salad sandwich (atop soft multi-grain bread or a thinly halved baguette).
