Crunchy Curried Chicken Salad

This salad is perfect for warm evenings when you don't want to heat up the kitchen.

Ingredients:

1/2	cup (125 mL) whole cashews
1/2	cup (125 mL) sweetened flaked coconut
1	tbsp (15 mL) curry powder
2	tbsp (30 mL) mango chutney
1/2	cup (125 mL) plain yogurt
3	cooked boneless, skinless chicken breasts (about 3 cups/750 mL diced)
2-3	green onions with tops
1	large Granny Smith apple
4	cups (1 L) mixed baby greens

1. Place cashews in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes or until cashews are fragrant, stirring every 30 seconds; remove and set aside. Place coconut in Micro-Cooker®. Microwave on HIGH 2-3 minutes or until deep golden brown, stirring every 20 seconds; set aside. Place curry powder into (8-in./20-cm) Sauté Pan; cook over medium-high heat 1-2 minutes or until fragrant.
2. In Stainless (2-qt./2-L) Mixing Bowl, combine chutney and curry powder. Add yogurt; stir until smooth. Reserve 1/4 cup (50 mL) of the dressing.
3. Using Chef's Knife, dice chicken into 1-in. (2.5-cm) pieces. Thinly slice green onions and apple. Add chicken and green onions to remaining dressing in mixing bowl; stir to coat. Combine apple and mixed greens in Stainless (4-qt./4-L) Mixing Bowl. To serve, divide greens mixture among serving plates and top with chicken mixture. Sprinkle with cashews and coconut. Drizzle with reserved dressing.

Yield: 4 servings

Nutrients per serving: Nutrients per serving: Calories 410, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 90 mg, Carbohydrate 30 g, Protein 39 g, Sodium 310 mg, Fiber 4 g

Diabetic exchanges per serving: 2 fruit, 5 low-fat meat (2 carb)

Cook's Tips: It’s a good idea to cook extra chicken breasts when preparing dinner early in the week. You'll be a big step ahead in preparing meals like this one a couple of nights a week.

Any type of mango chutney, such as Major Grey's or hot mango chutney, can be used in this recipe.

Any tart, crisp apple, such as Jonathan, can be substituted for the Granny Smith apple.