Curried Chicken & Melon Salad

Curried Chicken & Melon Salad Recipe Video

Ingredients

• 3 Oz Sliced Almonds
• 2 Chicken Breast
• ¼ to 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

Dressing

• 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

Directions

Preheat oven to 350º F. Spread almonds in un-greased shallow baking pan. Bake uncovered 5 to 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 to 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.