Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- canola oil spray
- 2 tablespoons curry powder
- 1/4 cup fat free greek yogurt
- 1/4 cup light mayonnaise
- 1/4 cup mango chutney
- 1/4 cup black currants
- 1 green onion sliced (plus more for garnish)
- 1/4 cup almonds slivered
- 2 stalks green onions sliced thinly
- 2 tablespoons parsley minced
Instructions
- Preheat the oven to 375 degrees and season the chicken with salt and pepper.
- Line a cookie sheet with a silicone mat, then add the chicken and spray with canola oil spray.
- Roast for 18-22 minutes or until juices run clear when pierced with a knife.
- Alternately you could boil the chicken until cooked through.
- Remove the chicken from the oven to cool, then chop into small bite sized chunks - about a half inch to an inch.
- Toss with the remaining ingredients and let sit for 1-2 hours in the refrigerator before serving.
Nutrition
Calories: 278kcal | Carbohydrates: 8.9g | Protein: 36g | Fat: 10.7g | Saturated Fat: 2.5g | Cholesterol: 102mg | Sodium: 291mg | Fiber: 1.5g | Sugar: 5.2g
