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Curried Salad Bombay

Curried Salad Bombay Recipe

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Prep/Cook Time: 30 Minutes
Servings: 6
Average Rating: Star Star Star Star Star

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1 package
1/2 cup reduced sodium chicken broth
1/2 cup reduced fat mayonnaise
1/2 cup plain low fat yogurt
1 tablespoon peach chutney
2 teaspoons curry powder
Salt and ground pepper to taste
1 red apple, unpeeled, cored and sliced
3/4 cup red and/or green seedless grapes
2 tablespoons snipped fresh chives
Curly green or Bibb Lettuce


  1. In deep 2 quart microwave safe dish, place turkey breast and broth. Cover with plastic wrap and microwave at HIGH (100% power) for 3 minutes.
  2. Reduce power to MEDIUM HIGH (70% power) and microwave 7 minutes.
  3. Turn breast over; re-cover with plastic wrap and microwave at MEDIUM HIGH 7 minutes longer. Allow to stand, covered with aluminum foil, 10 minutes, and if time allows, cool breast in broth.
  4. In medium bowl, combine mayonnaise, yogurt, chutney, curry, salt and pepper.
  5. Remove turkey from broth and cut into small cubes; add to mayonnaise mixture. Add apples, grapes and chives; toss gently to coat ingredients with dressing. Serve salad on a bed of lettuce.

  • Serving Size

  • Servings Per Recipe 6

  • Amount Per Serving (* % of Daily Value)

  • Calories 174

  • Total Fat 7.2g (0%)

  • Saturated Fat 1.1g (0%)

  • Trans Fat 0g

  • Cholesterol 38mg (0%)

  • Sodium 232mg (0%)

  • Total Carbohydrate 8g (0%)

  • Dietary Fiber 0g

  • Sugars g

  • Protein 18g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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