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Curried chicken salad

Servings:
Makes 4 servings
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Ingredients

  • 1/4 cup sliced almonds
  • 1/2 cup nonfat plain yogurt
  • 2 tablespoon mayonnaise
  • 1 teaspoon curry powder
  • 2 1/2 cup cubed cooked chicken breasts (about 11/4 pounds)
  • 1 cup halved red grapes
  • 1/4 cup chopped cilantro
  • 5 ounce mixed greens (about 5 cups lightly packed)
  • 4 ounce lemon wedges
  • 4 ounce pita chips

Preparation

Baking Directions:

Toast the almonds in a small dry skillet over medium-high heat, stirring occasionally, until fragrant and beginning to turn golden, 2 to 3 minutes.

In a large bowl, stir together the yogurt, mayonnaise, and curry powder.

Fold in the chicken, grapes and cilantro and season with salt and pepper.

This salad will keep in an airtight container in the refrigerator for up to 3 days.

To serve, put a scoop of the chicken salad on a bed of greens on a plate or in a to-go container and sprinkle with the toasted almonds.

Add a lemon wedge to squeeze over the greens just before eating.

Serve with pita chips, stored in a separate container, if packing.

Did you know?

Curry powder is a blend of many different spices like turmeric, ginger, coriander, cumin and peppers, which gives you much more than great flavor and brilliant color.

Research shows that curry may help aid digestion, protect against cancer and stimulate the immune system.

Makes 4 servings.

Serving size: 1 cup chicken salad, 1 1/4 cups mixed greens, 1 lemon wedge and 1 ounce pita chips.

Per serving: Calories 400Total fat 16 gSat fat 2 gMono fat 4 gPoly fat 4.5 gProtein 36 gCarb 26 gFiber 4 gCholesterol 80 mgSodium 460 mgExcellent source of: Niacin, phosphorus, protein, selenium, vitamin A, vitamin B6, vitamin C.

Good source of: Calcium, fiber, iron, magnesium, manganese, potassium, riboflavin.

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