Curried Chicken Salad On Nan

Recipe Ingredients

2		Chicken legs - (abt 1 3/4 lbs)
4 cups	948ml	Chicken stock
1/4 cup	36g / 1.3oz	Chopped lemon grass
8 oz	227g	Low-fat plain yogurt
2 teaspoons	10ml	Chopped lime zest
2 teaspoons	10ml	Fresh lime juice
1 teaspoon	5ml	Curry powder
1/4 cup	15g / 0.5oz	Sliced green onions
1/4 cup	36g / 1.3oz	Diced red bell pepper
1/4 cup	27g / 1oz	Diced celery
2 tablespoons	30ml	Chopped cilantro - plus
8		Cilantro sprigs
1 teaspoon	5ml	Salt
4		Nan
1/4 cup	36g / 1.3oz	Chopped salted peanuts
1		Lime - cut into wedges for
		Garnish

Recipe Instructions

Place chicken legs, chicken stock and chopped lemon grass in a medium saucepan. Bring the stock to a gentle simmer over low heat. Poach the chicken for 30 to 40 minutes until cooked through. Remove from the stock and cool. Remove the skin and bones and shred the meat into bite-sized pieces.

While the chicken is cooking, stir together the yogurt, lime zest, lime juice and curry powder. Add the green onions, red pepper, celery, chopped cilantro and salt. Gently stir in the shredded chicken.

Place the nan in a 350-degree oven on the rack and heat until warm but still flexible, 1 to 2 minutes. Do not allow it to crisp.

Place each piece of nan on a plate and spoon one-half cup of chicken salad on top. Sprinkle with 1 tablespoon chopped peanuts and lay 2 sprigs cilantro on top, extending out the sides. Roll the nan around the filling.

This recipe yields 4 servings.

Each serving: 346 calories; 24 grams protein; 39 grams carbohydrates; 3 grams fiber; 10 grams fat; 2 grams saturated fat; 48 mg. cholesterol; 1,012 mg. sodium.

Source:
The Los Angeles Times, 03-10-2004

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