Healthy Chicken And Greens Salad With Creamy Chutney Dressing Recipes

CHICKEN & CHUTNEY SALAD

I often make this recipe and eat it at school for lunch. It makes me feel like I've ordered out from a fancy restaurant. It is wonderful as a salad or as a gourmet lunch wrap.-Michelle Sichak, Meridian, Idaho

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Chicken & Chutney Salad image

Steps:

In a small bowl, whisk the yogurt, milk and curry until smooth., In a large bowl, combine the chicken, grapes, onions and cranberries. Drizzle with yogurt dressing and toss to coat. Fold in mango chutney. Refrigerate for at least 1 hour., Just before serving, sprinkle with almonds.

Nutrition Facts : Calories 267 calories, Fat 8g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 208mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

Ingredients

1 carton (6 ounces) plain yogurt
1/4 cup light coconut milk
1-1/2 teaspoons curry powder
2 cups cubed cooked chicken
2 cups green grapes, halved
6 green onions, chopped
1/2 cup dried cranberries
1/3 cup mango chutney
1/4 cup slivered almonds, toasted

CREAMY CHUTNEY DRESSING

Make and share this Creamy Chutney Dressing recipe from Food.com.

Provided by kymgerberich

Categories Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

Creamy Chutney Dressing image

Steps:

Combine the yogurt, sour creamn, chutney, vinegar, lemon juice, allspice, and pepper in a medium bowl.

Nutrition Facts : Calories 69.2, Fat 3.9, SaturatedFat 2.4, Cholesterol 9.7, Sodium 47.6, Carbohydrate 5.1, Fiber 0.1, Sugar 4.1, Protein 3.5

Ingredients

8 ounces plain low-fat yogurt
1/4 cup sour cream
1/3 cup mango chutney, Earl Grey's, chopped
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1/8 teaspoon ground allspice
1/8 teaspoon fresh ground black pepper

CHUTNEY CHICKEN SALAD

This recipe from Priscilla Lukens of Devon, Pennsylvania is not your average chicken salad-it combines sweet mango chutney with creamy sour cream and mayonnaise, plus the bite of honey mustard.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 45m

Number Of Ingredients 8

Chutney Chicken Salad image

Steps:

Season chicken breasts generously with salt and pepper; place in a large skillet and add 1/2 inch of water. Simmer, covered, over medium-low heat until chicken is opaque throughout, 15 to 20 minutes; remove chicken from skillet. When cool enough to handle, shred chicken with fingers, discarding skin and bones; chill until room temperature.
In a large bowl, whisk together sour cream, mayonnaise, chutney, and mustard.
Add chicken, scallions, and raisins; season with salt and pepper and stir to combine.

Nutrition Facts : Calories 179 g, Fat 9 g, Fiber 1 g, Protein 33 g

Ingredients

4 bone-in skin-on chicken breasts
Coarse salt and ground pepper
1/3 cup sour cream
3 tablespoons mayonnaise
3 tablespoons Major Grey's chutney
1 tablespoon honey mustard
2 scallions, thinly sliced
1/2 cup raisins

FRESH CHICKEN SALAD WITH BABY GREENS

This is a very delicious salad that will fill you up by itself, or it can be served on the side. Perfect with leftover chicken breast.

Provided by E. Clark

Categories Salad

Time 35m

Yield 4

Number Of Ingredients 10

Fresh Chicken Salad with Baby Greens image

Steps:

Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breast in the skillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet and shred. Return to skillet, mix in pesto sauce, and continue cooking just until sauce is heated through.
Place greens in a bowl, and top with chicken, bell pepper, cucumber, and onion. Drizzle with remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss, and serve.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 11.1 g, Cholesterol 41 mg, Fat 15.9 g, Fiber 1.9 g, Protein 17.2 g, SaturatedFat 3.4 g, Sodium 165.2 mg, Sugar 7.3 g

Ingredients

2 tablespoons extra virgin olive oil, divided
2 skinless, boneless chicken breast halves
¼ cup pesto sauce
3 cups mixed baby greens
1 medium red bell pepper, sliced
1 small cucumber, sliced
¼ red onion, thinly sliced
1 tablespoon balsamic vinegar
1 tablespoon honey
salt and pepper to taste