Madras Chicken and Broccoli Salad
A tangy chicken and broccoli salad to eat on a sandwich or plain, with a winning combination of sweet and savory with the addition of mango chutney. Great for an easy lunch to bring to work!
Servings: 4 servings
Ingredients
- 1 lb. Chicken breasts boneless, skinless
- 2/3 cup yogurt plain, nonfat
- 3 Tbsp. Mango chutney
- 2 tsp. curry powder
- 4 Tbsp. Cilantro fresh
- 3 broccoli crowns chopped
- 1/3 cup red onion finely chopped
- 1/2 cup cashews chopped
Instructions
- Place chicken in a small skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10-12 minutes. Transfer to a cutting board, cut into 1/2" cubes and cool to room temperature.
- Meanwhile, whisk yogurt, chutney, curry and cilantro in a medium bowl until thoroughly combined. Add broccoli, onion, cashews and the cooked chicken; toss to coat.
Notes
Leftover chutney can be whisked with yogurt anytime for a quick dressing, dip or marinade, or it can be blended with cream cheese for a tangy spread.
Feel free to adjust the amount of cream sauce according to your tastes!