Curried Chicken Salad with Baked Whole-Wheat Tortilla Chips
- Total Time
- 0:52
- Prep
- 0:22
- Cook
- 0:30
- 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.
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uncooked boneless skinless chicken breast(s)1 ½ pound(s)
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water4 cup(s)
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kosher salt2 Tbsp
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plain fat free yogurt¼ cup(s)
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reduced calorie mayonnaise¼ cup(s)
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fresh lime juice1 Tbsp
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curry powder3 tsp
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ginger root1 tsp, freshly grated
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fresh parsley⅓ cup(s), fresh, chopped
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walnut(s)3 Tbsp, chopped
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golden seedless raisins¼ cup(s)
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whole wheat tortilla(s)3 medium
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cooking spray2 spray(s)
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kosher salt¼ tsp, or to taste
- 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).
- 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.
- 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.