Low Calorie Indian Chicken Salad
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 336.7
- Total Fat: 6.5 g
- Cholesterol: 105.4 mg
- Sodium: 170.2 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 2.3 g
- Protein: 46.5 g
IntroductionA great way to use leftover chicken for lunch the next day! A great way to use leftover chicken for lunch the next day!
3 chicken breasts, cooked/leftover
1 apple, chopped
1 cup sliced cucumber
3/4 cup cooked quinoa
1/4 cup trail mix (with raisins)
1 tsp cinnamon
1 tsp curry powder or masala, your choice
1 tbsp chopped shallots
3/4 cup of plain non fat yogurt
Serve immediately over a bed of greens. I don't recommend making this ahead of time. Refrigerating it overnight results in the cucumbers watering down and the flavours are not the same - also, the nuts get soggy. If you must make this ahead of time, leave out the trail mix and the cucumbers and then mix them in immediately before serving.
1. Cube the cooked chicken breasts, and chop theese: apple, cucumber, shallot, set aside in a bowl
2. add cooked quinoa to another bowl, and mix with trail mix (make sure it has raisins!)add cinnamon, mixing thoroughly
3. mix curry powder and yogurt together, adding more curry powder to taste but remember the flavours will blend so don't overdo it
4. mix the fist 2 bowls together, then add the yogurt mixture and toss to coat
Serving Size: Makes 4 servings - serve over greens - no dressing required!
Number of Servings: 4
Recipe submitted by SparkPeople user LAURAVALTA.