Curried chicken salad with baked whole-wheat tortilla chips
7
Points®
Total time: 52 min • Prep: 22 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Scoop up this curry, fruit and nut chicken salad with our homemade chips. Or use the well-flavored filling for wraps and sandwiches.
Ingredients
Uncooked skinless boneless chicken breast
1½ pound(s)
Water
4 cup(s)
Kosher salt
2 Tbsp
Plain fat free yogurt
¼ cup(s)
Reduced calorie mayonnaise
¼ cup(s)
Fresh lime juice
1 Tbsp
Curry powder
3 tsp
Fresh ginger
1 tsp, freshly grated
Fresh parsley
⅓ cup(s), fresh, chopped
Walnuts (unsalted, dry roasted or raw, no sugar added)
3 Tbsp, chopped
Golden seedless raisins
¼ cup(s)
Whole-wheat tortilla
3 tortilla(s), medium
Cooking spray
2 spray(s)
Kosher salt
¼ tsp, 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. Lightly 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.
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