Curried Mustard Chicken Salad
1-1/2 pounds skinless and boneless chicken breasts or 4 cups cooked chicken Chicken stock for poaching
3/4 cup low-fat plain yogurt
2 tablespoons mayonnaise, regular, low-fat or non-fat
1-1/2 tablespoons Silver Palate Mango Chutney, fruit finely chopped
1 tablespoon Silver Palate Green Peppercorn Garlic Mustard
1 tablespoon mild curry paste or powder 1 teaspoon fresh lemon juice
1/2 cup chopped celery
1/2 cup chopped carrot
1 cup green or purple grapes
1/2 cup slivered almonds
toasted 1-2 bunches watercress
In a large skillet over medium heat, gently poach chicken breasts in enough stock to cover. When cooked, let cool in stock. Blend yogurt, mayonnaise, Silver Palate Mango Chutney, Silver Palate Green Peppercorn Garlic Mustard, curry paste and lemon juice in a large bowl until smooth. When cool enough to handle, cut chicken into bite-size cubes. Add it along with celery, carrots, grapes and almonds to bowl. Toss to mix. Mound chicken salad on watercress.