Curried Chicken Salad
Arugula with Balsamic Vinaigrette
Ingredients
- 2 lb bone-in chicken breasts, skinned
- 1 Tbsp olive oil
- 1 tsp salt, divided
- 1 tsp pepper, divided
- ½ cup unsweetened dried cranberries
- ¼ cup sliced almonds
- 2 Tbsp chopped fresh cilantro
- ½ cup olive-oil mayonnaise
- 1 Tbsp curry powder
- 1 Tbsp lemon juice
- 1 Tbsp honey
Instructions
- Preheat oven to 375°F. Place chicken in a baking dish; drizzle with oil, and sprinkle with ½ tsp each salt and pepper.
- Bake 28 to 30 minutes or until chicken is done; cool. Shred chicken with 2 forks.
- Combine shredded chicken, cranberries, nuts, and cilantro in a medium bowl.
- Stir together mayonnaise, curry powder, lemon juice, honey, and ½ tsp each salt and pepper in a small bowl.
- Pour over chicken mixture; toss. Chill salad until ready to serve.
Side Dish Ingredients
- 3 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 2 tsp honey
- 2 tsp Dijon mustard
- 1 (10-oz) pkg baby arugula
Side Dish Instructions
- Whisk together oil, vinegar, honey, and mustard in a large bowl.
- Add arugula; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
334
|
82
|
416
|
| Fat (g) | 22 | 7 | 29 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 23 | 1 | 24 |
| Carb (g) | 11 | 4 | 15 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 559 | 55 | 614 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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