Curried Chicken Salad
Calories per serving: 259
Nonstick cooking spray
1 pound skinless, boneless chicken breasts
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup reduced-fat mayonnaise
2 tablespoons curry powder
1 small orange, zested and juiced
1/4 cup yellow raisins
1 Granny Smith apple, cored and diced
1 tablespoon sliced almonds, toasted
1 pound mixed salad greens
1. Lightly spray a large saute pan with cooking spray, and heat over medium-high heat. Season the chicken with half of the salt and pepper, and cook until lightly golden, about 3 to 4 minutes per side. Remove from pan and allow to cool, and slice the chicken into 1/2-inch pieces, on the bias.
2. In a large bowl, combine until smooth the mayonnaise, remaining salt and pepper, curry powder, orange zest and juice. Add the chicken, raisins and apple, and re-season if necessary. This can be made ahead and refrigerated for up to one day.
3. Divide the salad in four shallow bowls or plates, and top with the chicken mixture. Top with toasted sliced almonds and serve.