• Ingredients: 18
  • Serves: 2

Curried tomato chicken salad with chicken breast halves with the skin and bones, small onion, chopped, olive oil, tomato juice, mango chutney, curry powder, wine vinegar, plain yogurt, slivered or sliced almonds, if desired, toasted lightly.



  • 1 1/4 lb. snow peas, stringed, thinly sliced lengthwise


For topping

For seafood and pasta

  • Equipment: a pressure cooker

For the mop sauce (optional)

For assembly


  1. Step 1 In a large saucepan combine the chicken with enough water to cover it by 1 inch, bring the water to a boil, and simmer the chicken for 20 minutes, or until it is cooked through.

    For this step you will need

  2. Step 2 While the chicken is cooking, in a skillet cook the onion in the oil over moderate heat, stirring, until it is pale golden and add the tomato juice, the chutney, the curry powder, the vinegar, and salt and pepper to taste.

    For this step you will need

  3. Step 3 Simmer the sauce, stirring, for 1 minute and transfer it to a bowl. Transfer the chicken to a cutting board and let it cool.

    For this step you will need

  4. Step 4 Discard the skin and bones from the chicken, cut the meat into 1/2-inch pieces, and stir it into the sauce.

    For this step you will need

Nutrition information

Calories 857 Carbohydrates 23 g (8%)
Fat 50 g (78%) Protein 76 g (153%)
Saturated Fat 12 g (60%) Sodium 254 mg (11%)
Polyunsaturated Fat 9 g Fiber 3 g (11%)
Monounsaturated Fat 26 g Cholesterol 227 mg (76%)