Directions:
- Trim excess fat from the chicken. Place the chicken and enough water to cover in a medium saucepan over high heat until water just begins to bubble. Reduce heat, cover, and poach 10 minutes or until just cooked. Transfer the chicken to a bowl and let cool.
- While chicken cooks, combine yogurt, mayonnaise, lemon juice, chutney, curry powder, and ginger in a large bowl.
- Chop chicken and add to yogurt mixture. Add celery, grapes, salt, and pepper. Toss to coat evenly. Divide spinach among 4 plates; top with chicken salad and pecans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 848.98 Kcal (3555 kJ) | ||
| Calories from fat | 518.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.56g | 89% | |
|---|---|---|---|
| Cholesterol | 65.18mg | 22% | |
| Sodium | 1709.89mg | 71% | |
| Potassium | 1384.96mg | 29% | |
| Total Carbs | 65.56g | 22% | |
| Sugars | 40.84g | 163% | |
| Dietary Fiber | 11.46g | 46% | |
| Protein | 31.09g | 62% | |
| Vitamin C | 31mg | 52% | |
| Iron | 3.9mg | 22% | |
| Calcium | 182.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 132.55 Kcal (555 kJ) | ||
| Calories from fat | 80.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.99g | 89% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 22% | |
| Sodium | 266.96mg | 71% | |
| Potassium | 216.23mg | 29% | |
| Total Carbs | 10.24g | 22% | |
| Sugars | 6.38g | 163% | |
| Dietary Fiber | 1.79g | 46% | |
| Protein | 4.85g | 62% | |
| Vitamin C | 4.8mg | 52% | |
| Iron | 0.6mg | 22% | |
| Calcium | 28.5mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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