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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 276.4
  • Total Fat: 6.8 g
  • Cholesterol: 73.9 mg
  • Sodium: 120.4 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 30.9 g

View full nutritional breakdown of Curried Chicken Salad calories by ingredient
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Curried Chicken Salad

Submitted by: CMMEIER

Introduction

Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty crunch. Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty crunch.
Number of Servings: 4

Ingredients

    6 tablespoons nonfat plain yogurt
    1/4 cup low-fat mayonnaise
    1 tablespoon curry powder
    2 cups cooked, cubed chicken breast
    1 ripe but firm pear, diced
    2 stalk celery, finely diced
    1/2 cup dried cranberries
    1/4 cup sliced or slivered almonds, toasted

Directions

Preparation

1. Combine yogurt, mayonnaise and curry powder in a large bowl. Add chicken, pear, celery, cranberries and almonds; toss to combine.
2. Fill a pita half with 1/2 cup chicken salad

* Tip: If you donít have cooked chicken, poach about 12 ounces chicken breast for this recipe. Place boneless, skinless chicken breast in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
* To toast sliced or slivered almonds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.


Number of Servings: 4

Recipe submitted by SparkPeople user CMMEIER.






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