Adapted from “The Instant Bean” by Sally and Martin Stone, serves 4.
Ingredients
1 large ready-to-eat roasted chicken breast, skin removed
1 (15-ounce) can chickpeas, drained and rinsed, drained well again
12 grape tomatoes, washed, stemmed and patted dry
1 small carrot, peeled and coarsely shredded
2 small green onions, thinly sliced
2 tablespoons finely chopped cilantro
1 small jalapeño pepper, stemmed, seeded and minced
1 tablespoon peeled and minced fresh gingerroot
1/2 cup low-fat or nonfat mayonnaise
3 tablespoons lemon juice
1 teaspoon curry powder
Pinch cayenne pepper
1/8 teaspoon salt
2 generous tablespoons mango chutney (dice larger pieces)
Directions
Chop chicken into small pieces. Combine in a bowl with chickpeas, tomatoes, carrot, green onions, cilantro, jalapeño and ginger.
Whisk together mayonnaise, lemon juice, curry powder, cayenne, salt and mango chutney. Pour over the salad, stirring to coat. Serve immediately, or refrigerate, covered, until ready to serve.
Per serving: 297 calories, 24g protein, 7g fat, 35g carbohydrates, 378mg sodium, 1g saturated fat, 2g monounsaturated fat, 4g polyunsaturated fat, 52mg cholesterol
