Curried Chicken Salad Recipe - Cooking Index
Curried Chicken Salad Recipe - Cooking Index
Leftover cooked chicken or turkey, crisp apple, and crunchy shredded carrot appear to good advantage in this tangy salad, which is moistened with a creamy, mildly spiced curried dressing. Serve the salad over greens as a first course, or use it to fill whole wheat pita pockets for a delicious sandwich.
Courses: Salads| 3 tablespoons | 45ml | Chopped prepared mango chutney |
| 2 tablespoons | 30ml | Plain low-fat yogurt |
| 2 tablespoons | 30ml | Light sour cream |
| 1 teaspoon | 5ml | Curry powder |
| 2 cups | 125g / 4.4oz | Diced cooked chicken - (8 oz) |
| 1 cup | 237ml | Tart apple - peeled, cored, (medium) |
| And diced | ||
| 1/2 cup | 55g / 1.9oz | Shredded carrot |
Combine the chutney, yogurt, sourcream, and curry powder in a medium bowl. Add the chicken, apple, and carrot.
Cover and chill at least 1 hour before serving for the flavors to blend.
This recipe yields 4 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 1 Starch, 1 Very Lean Meat, 1/2 Fat.
Nutrition Facts: Calories 180; Calories from Fat 46; Fat 5g; Saturated Fat 2g; Cholesterol 53mg; Sodium 87mg; Carbohydrates 16g; Dietary Fiber 2g; Sugars 15g; Protein 17g.
Source:
American Diabetes Association at http://www.diabetes.org
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