Curried Chicken Salad

Hey everyone! Now I'm a big fan of the plain, old, traditional chicken salad but unfortunately its deliciousness can be attributed to the use of mayonnaise in it, and some people tell me that it's the most evil thing to have when dieting/trying to eat healthily (it has 90 calories and 10 grams of fat per teaspoon). Now you can replace it with low-fat mayonnaise, but like every delicious highly-caloric thing that has a creamy texture, the low-fat versions taste kinda odd. In this group I'll add low-fat plain yogurts, sour cream, and cream cheese. The best way to be able to mask these slightly off-putting tastes is by making sure that whatever dish your using them with has tons and tons of spices. In the end, I can't tell the difference between a dish using the normal high-fat version of something or its oddly-tasting low-fat alternative when the dish is flavourful and bountiful with spices.
That brings me to the recipe that I'll be sharing with you guys which is a curried chicken salad. Low-fat mayonnaise and low-fat greek yogurt make the dish creamy like normal chicken salad but the spices, mango, grapes, and almonds is what makes this dish fabulous. It's very versatile since you can replace whatever nuts you want for the almonds (like walnuts or cashews) and you can replace the grapes or the mango with dried currants, cranberries, or apricots or with some chopped green apple. This is great for lunch, dinner, as a snack, or to take on a picnic. You should be able to find all the spices at your local grocery store and if not at the closest Asian market. You can serve it on a bed of lettuce, in a wrap, or in flatbreads as a sandwich.

(courtesy, with some tweaks, from http://www.epicurious.com/recipes/food/views/Curried-Chicken-Salad-106566)

Ingredients:

-2 boneless, skinless chicken breasts (about 1.5 pounds)

-1 3/4 cup chicken broth

-1/3 cup low-fat, low-calorie mayonnaise

-1/2 cup 0% fat Greek yogurt

-3 teaspoons curry powder

-1/2 teaspoon cumin

-1/4 teaspoon cayenne pepper

-a few dashes of turmeric

-a dash of garam masala

-1 tablespoon fresh lime juice

-1 teaspoon honey

-1/2 teaspoon ground or fresh ginger

-1/2 teaspoon salt

-1/4 teaspoon ground black pepper

-1 medium red onion, chopped (if you don't like the taste of raw onion, feel free to substitute 1/2 cup to 1 cup of chopped green onions)

-1 firm-ripe mango, pitted, peeled, and chopped

-1 large celery stalk, finely chopped

-1 cup red seedless grapes, halved

-1/2 cup almonds

-1/8th cup chopped cilantro

Directions:
1. Bring 4 cups of water to a simmer with chicken broth in a large saucepan or pot. Add chicken and simmer uncovered for 10 minutes. Remove pan from heat and cover; let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and let cool for 10 minutes. Chop into 1/2 inch pieces.
2. While chicken is cooling, mix together mayonnaise, Greek yogurt, spices, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, grapes, mango, and almonds and stir to combine. Let sit for an hour before serving. Garnish with cilantro.

Nutritional Information:
(per 1 serving, should yield 6 servings): 256 calories, 9 grams of fat, 0.3 grams of saturated fat, 45 mg of cholesterol, 340 mg of sodium, 20 grams of carbohydrates, 2.9 grams of fiber, 13.5 grams of sugar, 23.5 grams of protein

Enjoy!:)