Indian-Spiced Chicken & Sweet Potato Salad
If you have a smooth chutney use it instead of the regular chunky chutney.
  • 1-1/2 pounds sweet potatoes, well scrubbed, halved lengthwise, and cut crosswise into 1/2-inch-thick half-rounds
  • 1/4 cup cider vinegar
  • 2 tablespoons mango chutney, finely chopped
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons plain low-fat yogurt
  • 1 tablespoon Dijon mustard
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 8 ounces cooked chicken breast, cut into 1-inch chunks
  • 2 red bell peppers, cut into 1/2-inch pieces
  • 1 celery stalk, halved lengthwise and thinly sliced crosswise

1. In large pot of boiling water, cook sweet potatoes and garlic for 10 minutes, or until sweet potatoes are tender. Drain, reserving 1/2 cup of cooking liquid.

2. In large bowl, whisk together reserved cooking liquid, vinegar, chutney, mayonnaise, yogurt, mustard, curry powder, and salt. Add sweet potatoes, tossing to coat.

3. Add chicken, peppers, and celery, tossing well to combine. Serve at room temperature or chilled.

Nutritional Information
Per serving: 377 calories, 6.1g total fat, 1g saturated fat, 1.4g monounsaturated fat, 2.2g polyunsaturated fat, 7g dietary fiber, 23g protein, 60g carbohydrate, 51mg cholesterol, 986mg sodium.
Good source of: beta-carotene, copper, iron, niacin, potassium, selenium, vitamin B6, vitamin C, vitamin E.

Date Published: 09/19/2005 > Printer-friendly Version

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