• 3 Oz Sliced Almonds
  • 2 Chicken Breast
  • ¼ – ¾ Tsp Curry Powder
  • 1 ½ Cups Seedless Red Grapes Halved
  • 1 ½ Cups Honey Dew Melon, Cubed
  • 1 ½ Cups Cantaloupe Melon, Cubed 6 Cups Baby Spinach Leaves, Rinsed and Dried
  • ½ Cup Reduced Fat Mayonnaise
  • ½ Cup Plain Greek Yogurt
  • 1 Tbsp. Fresh Lemon Juice
  • 1 Tbsp. Fresh Orange Juice
  • 2 Tablespoons Honey
  • ½ teaspoon ground curry powder
  • ½ Teaspoon Lite Soy Sauce
  • ¼ Teaspoon Pepper

Yield 1 ¼ Cups


Preheat oven to 350 degrees F. Spread almonds in ungreased shallow baking pan. Bake uncovered 5-7 minutes until lightly browned. Remove from oven and cool.

Place chicken breast in a medium saucepan; cover with water, bring to a boil. Cook until tender. Drain and shred chicken in a large bowl.

Add curry powder to taste, ¼ t-3/4 tsp.  Stir in grapes and melon cubes.  Mix dressing ingredients in a small bowl and whisk until smooth.  Add dressing to taste, not over ¾ cup, to chicken mixture.  Store extra dressing in refrigerator.  Serve 1 cup salad over 1 cup spinach leaves.  Sprinkle with toasted almonds.

Serving size: 2 cups
Yield 6

Nutritional Analysis: 270 calories, 12 g fat, 1.5 g saturated fat, 25 mg cholesterol, 270 mg sodium, 28g carbohydrate, 4 g fiber, 22 g sugars, 15 g protein.

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