3 ounces sliced almonds
2 chicken breasts
1/4-3/4 teaspoon curry powder
1 1/2 cups seedless red grapes, halved
1 1/2 cups honeydew melon, cubed
1 1/2 cups cantaloupe melon, cubed
6 cups baby spinach leaves, rinsed and dried
1/2 cup reduced fat mayonnaise
1/2 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
2 tablespoons honey
1/2 teaspoon ground curry powder
1 teaspoon lite soy sauce
1/4 teaspoon pepper

6, 2 cup servings


Preheat oven to 350 degrees F. Spread almonds in ungreased shallow baking pan. Bake uncovered 5-7 minutes until lightly browned. Remove from oven and cool. Place chicken breasts in a medium saucepan; cover with water, bring to a boil; cook untili tender. Drain and shred chicken in large bowl. Add curry powder to taste, 1/4-3/4 teaspoon. Stir in grapes and melon cubes. Mix dressing ingredients in small bowl and whisk until smooth. Add dressing to taste, not over 3/4 cup, to chicken mixture. Store extra dressing in refrigerator. Serve 1 cup salad over 1 cup spinach leaves. Sprinkle with toasted almonds.

Nutritional Analysis: 
270 calories
12 g fat
1.5 g saturated fat
25 mg cholesterol
270 mg sodium
28 g carbohydrate
4 g fiber
22 g sugars
15 g protein

Curried Chicken and Melon Salad

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

July, 2016

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