Indian Chicken Salad

  • Yield: 4 servings


1/2cup plain nonfat yogurt
2tablespoons finely chopped red onion
dash cayenne pepper
Salt to taste
1pound sweet potatoes, peeled and cut into 1-inch cubes
1pound cooked skinless, boneless chicken breasts, cut into 1-inch chunks
1medium peeled carrot, shredded
1teaspoon curry powder
1/4teaspoon ground ginger
2 naval oranges, peeled and cut into segments
1/3cup orange juice
6cups (loosely packed) washed, stemmed spinach leaves


  1. In a small bowl, whisk together yogurt, red onion, cayenne and salt.
  2. In a medium pot, cover sweet potatoes with water, bring to a simmer over medium-heat, and cook until tender, about 10 minutes. Remove the sweet potatoes to a large bowl.
  3. Combine chicken with sweet potatoes and add carrot.  Stir in curry powder, ginger and oranges. Toss mixture with yogurt dressing and add orange juice to thin dressing. Line a large bowl with spinach leaves and top with chicken mixture.

Nutritional Info *per serving

  • Calories 369
  • Fat 4.8g
  • Saturated Fat 1.3g
  • Cholesterol 97mg
  • Sodium 161mg
  • Carbohydrate 40.4g
  • Protein 40.8g