Curried Chicken Salad

Preparation time: 30 minutes
Makes: 4 servings

Ingredients:

• 2 cups low-sodium chicken broth
• 100g boneless, skinless chicken breasts
• 1/4 cup low-fat mayonnaise
• 1/4 cup non-fat plain yoghurt
• 1 tsp curry powder
• 1/8 tsp salt
• 1/8 tsp pepper
• 4 heaping tsps Fibresure
• 1 tsp sugar or 1 packet Splenda®
• 1/4 cup yellow raisins
• 1 green apple, diced
• 1 small red onion, diced
• 1/4 cup sliced almonds, toasted, OPTIONAL

Directions:

Bring 4 cups water with chicken broth to a boil in a large saucepan.

Add chicken and simmer uncovered for 15 to 20 minutes, or until chicken is cooked through (no longer pink inside).

Transfer chicken to a plate and cool. Chop chicken into 1/2-inch pieces.

While chicken is cooling, whisk together mayonnaise, yogurt, curry powder, salt, pepper, Fibresure, and sugar (or Splenda) in a large bowl. Add chicken, raisins, apple, and onion and stir gently to combine.

Serve in whole-wheat pita or on a bed of lettuce. Top with toasted sliced almonds.

Per serving:

399 calories, 41g protein, 27g carbohydrate, 0g sugars, 14.5g fat, 2.6g saturated fat, 96.7mg cholesterol, 965.8g sodium, 7.8g fibre