Curried Chicken Salad with Peanuts

Ingredients:

• 2 tsp extra-virgin olive oil
• 1 1/2 lbs. boneless, skinless chicken breasts
• 2 tbsp fresh lemon juice
• 12 oz. snow peas, trimmed and cut into 1/2-inch pieces
• 1/2 cup nonfat or low-fat plain yogurt
• 1/4 cup mayonnaise
• 1 tbsp curry powder
• 2 tbsp Dijon mustard
• 1 tsp finely grated lemon zest
• 1/4 tsp salt
• 2 celery stalks, finely chopped
• 1 smal bunch scallions, chopped
• fresh ground black pepper
• 1/3 cup unsalted roasted peanuts, chopped

Makes 4 Servings

1. In a large skillet, heat oil over medium-high heat. Add chicken and 1 tablespoon of the lemon juice; cook until chicken is cooked through, 5-6 minutes per side. Transfer chicken to a cutting board and let cool to room temperature. When cool, cut into 1/2-inch cubes.
2. when chicken is cooking, bring a medium saucepan of lightly salted water to a boil. Add snow peas and cook for 1 minute. Drain snow peas in a colander and immeadiately run under very cold water for 1 minute to stop cooking. Drain again and pat dry.
3. In a large bowl, whisk together yogurt, mayonnaise, curry powder, mustard, lemon zest, salt and remaining 1 tablespoon lemon juice. Add chicken, snowpeas, celery and scallions to yogurt mixture and toss to combine; season with pepper to taste. Divide chicken salad among 4 plates. sprinkle with peanuts and serve.

WW POINTS VALUE: 10 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This was the first time I ever made and had curried chicken salad and I thought it was delicious. My mom and I always loved Chicken Devane made from Campbell's Soup but there was a lot of cream and fat in that dish. This chicken dinner is very filling and sophisticated it will leave you full and satisfied. The snow peas and celery give this dish an added crunch. The lemon juice cools the heat from the curry and leaves a nice aftertaste un your mouth. I highly recommend this dinner as a weeknight dinner because it's delicious and different.