Curried Chicken Salad with Baked Whole-Wheat Tortilla Chips
6
Points®
Temps total: 52 min • Préparation: 22 min • Cuisson: 30 min • Portions: 4 • Difficulté: Facile
Scoop up this flavourful salad with homemade chips for a match made in heaven. It makes a delicious wrap or sandwich filling, too.
Ingrédients
Uncooked boneless skinless chicken breast
1½ pound(s)
Water
4 cup(s)
Kosher salt
2 tbsp(s)
Plain fat free yogurt
¼ cup(s)
Reduced calorie mayonnaise
¼ cup(s)
Fresh lime juice
1 tbsp(s)
Curry powder
3 tsp(s)
Ginger root
1 tsp(s), freshly grated
Fresh parsley
⅓ cup(s), fresh, chopped
Walnuts
3 tbsp(s), chopped
Golden seedless raisins
¼ tbsp(s)
Whole wheat tortilla
3 medium
Cooking spray
2 spray(s)
Kosher salt
¼ tsp(s), or to taste
Instructions
1
Put chicken, water and 2 tablespoons of salt in a medium saucepan; bring just to a boil and then reduce to a gentle simmer. Cook, covered, just until chicken is firm, about 15 minutes; remove pan from heat and set aside. When chicken is cool, pull it apart by hand into shredded, bite-size pieces (or shred chicken with 2 forks).
2
Meanwhile, whisk yogurt, mayonnaise, lime juice, curry, ginger and parsley together in a medium bowl. Add shredded chicken, walnuts and raisins; gently mix to coat. Refrigerate chicken salad until ready to serve.
3
Preheat oven to 350°F. Lightyly coat both sides of tortillas with cooking spray. Layer tortillas on top of each other and cut the stack into eighths to make chips. Spread chips out in a single layer on a nonstick baking sheet; season to taste with salt. Bake until golden brown and crisp, rotating baking sheet once, about 12 to 15 minutes. Serve chips with chilled chicken salad. Yields about 1 cup of chicken salad and 6 tortilla chips per serving.
4
Learn more about healthy and delicious yogurt products from Stonyfield Farm.
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