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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 187.6
  • Total Fat: 7.1 g
  • Cholesterol: 39.9 mg
  • Sodium: 297.2 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 14.4 g

View full nutritional breakdown of Curried chicken salad calories by ingredient
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Curried chicken salad

Submitted by: GREENGEENY

Introduction

Sometimes I mix this up, add halved grapes or toasted almond slivers. A little celery one day, maybe onion the next. This is my base for chicken salad, no matter what day it is. The chicken preperation is different from other recipes, but holds the most flavor!! Sometimes I mix this up, add halved grapes or toasted almond slivers. A little celery one day, maybe onion the next. This is my base for chicken salad, no matter what day it is. The chicken preperation is different from other recipes, but holds the most flavor!!
Number of Servings: 3

Ingredients

    6 oz. boneless, skinless chicken breast
    1 tbsp curry powder
    1 medium sized apple diced
    1/4 c Kraft light done right ranch dressing
    1 1/2 c diced cantaloupe

Directions

I use a nonstick pan, and don't fuss with any oil to make the chicken not stick. I season the chicken both sides with curry powder, and pan saute them until cooked through. If the chicken is not cooking through fast enough, I add a little water and put a lid on it. Steams it quite nicely. Let chicken cool, then shred. (If you use a fork to hold the chicken, and a spoon to do the shredding, you wont have to stop and pull the meat out of the tines of the fork.)

Toss chicken, apple and dressing together. The curry flavor adds a nice twist to the ranch dressing, and makes people ask what it is.

I serve it over cantaloupe instead of bread, but you can serve it how you please.

Makes 3 servings.


Number of Servings: 3

Recipe submitted by SparkPeople user GREENGEENY.






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