Wednesday, June 27, 2012

Curry Chicken Salad

 A nice blend of savory and sweet to spice up your sandwich or salad greens!


2 cups cooked chicken (I cooked it by boiling in a pot of water so it comes out really moist) or use leftover turkey instead of chicken if desired
¾ cup chopped celery
½ cup sliced apples
2 tablespoons golden raisins
2 tablespoons chopped cashews
½ cup nonfat Greek yogurt
¼ cup light mayo
½ teaspoon white vinegar (or rice vinegar)
½- ¾ teaspoon curry powder


Put the chicken, celery, apples, raisins and cashews in a medium bowl.  In a smaller bowl combine the yogurt, mayo, curry powder and vinegar well and pour over the chicken mixture.  Fold in the dressing and mix well.  Chill if not serving immediately.

Makes 3.5 cups, 7 servings

Serving size ½ cup Calories 120 Protein 13 g Carb 7 g Fiber 1 g Sugars 5 g Fat 5 g Saturated fat   1 g Sodium 410  mg  


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