Curried Chicken-Spinach Salad

• 3 (5-ounce) skinless, boneless chicken breast halves
• 1/3 cup plain fat-free yogurt
• 1/4 cup low-fat mayonnaise
• 2 tablespoons fresh lemon juice
• 1 tablespoon mango chutney
• 2 teaspoons curry powder
• 1 teaspoon ground ginger
• 2 large celery stalks, chopped
• 1 cup seedless red grapes, halved
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (5-ounce) package fresh baby spinach
• 1/4 cup chopped pecans

1. 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.
2. While chicken cooks, combine yogurt, mayonnaise, lemon juice, chutney, curry powder, and ginger in a large bowl.
3. 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.
4. MyRecipes is working with
5. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
6. .

skinless, yogurt, lowfat mayonnaise, lemon juice, mango, curry powder, ground ginger, celery stalks, red grapes, salt, freshly ground black pepper, baby spinach, pecans

Taken from www.myrecipes.com/recipe/curried-chicken-spinach-salad (may not work)