Curried Chicken Salad with Peanuts

prep time:: 15 minutes
total time:: 30 minutes

Makes 4 servings

Amber

Sliced sugar snap peas, chopped green onions and roasted peanuts put a South Beach Diet twist on curried chicken salad.

ingredients

2 tsp extra virgin olive oil
1 1/2 pounds boneless, skinless chicken breasts
2 tbsp fresh lemon juice
12 oz sugar snap peas, trimmed an cut into pieces
1/2 cup non-fat plain yogurt
1/4 cup mayonnaise
1 tbsp curry powder
2 tsp Dijon mustard
1 tsp finely grated lemon zest
1/4 tsp salt
2 celery stalks, finely chopped
1/2 red bell pepper
1 small bunch green onions, chopped
Freshly ground black pepper
1/3 cup unsalted roasted peanuts, chopped

directions

1
In a large nonstick skillet, heat oil over medium-high heat. Add chicken and 1 tbsp of the lemon juice; cook until chicken is cooked through, 5-6 minutes per side. Transfer chicken to a cutting board and let cool to room temperature. When cool, cut into 1/2 inch cubes.
2
While chicken is cooking, bring a medium saucepan of lightly salted water to a boil. Add sugar snap peas and bell pepper and cook for 1 minute. Drain snow peas and pepper in a colander and immediately run under very cold water for 1 minute to stop cooking. Drain again and pat dry.
3
In a large bowl, whisk together yogurt, mayonnaise, curry powder, mustard, lemon zest, salt and remaining 1 tbsp lemon juice. Add chicken peas, celery, pepper, and onions to yogurt mixture and toss to combine; season with pepper to taste. Divide chicken salad among 4 plates, sprinkle with peanuts and serve.

notes

If you are in a hurry- throw the peas and bell pepper in a covered bowl with a splash of water in microwave to soften. Then throw the peas, bell Pepper, celery, cooked chicken, and onions in the food processor and chop them all up together.

Source: Amber