Curried Chicken salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
chicken white meat ( 2 cups diced)granny smith medium ( 1 cup diced)celery ( half a cup diced) 3 medium stalksraison ( 1/2 cup )onions red (1/4 cup ) diced finesalt ( 1/2 tsp )walnuts or pecans ( 1/2 cup ) chopedCurry Powder ( 1 Tbls )Mayo kraft olive oil (3 Tbls )fat free plain yogurt ( 1 Cup )
If your using a roating chicken thier is no prep,
fresh chicken breast filets or halved breast work good for this recipe, heat a none stick pan on medium heat and add a spray of pam to the pan, let your chicken cook until internal temp is 160 , remove and pull meat from breast bone and dice fairly fine, you need two cups when done
add chicken to a large mixing bowl ,add apples,onions,celery,raisons,nuts mix these all well.
In a small bowl mix 3 tbls of mayo and 1 cup of fat free plain yogurt together add salt and curry powder and mix well.
Bring mayo mixture to larger bowl and add together,
this is good on pita's,whole wheat or grain bread or on a bed
of lettuce, eving size is (4 0z)
Number of Servings: 7
Recipe submitted by SparkPeople user BLAZENWAY.
fresh chicken breast filets or halved breast work good for this recipe, heat a none stick pan on medium heat and add a spray of pam to the pan, let your chicken cook until internal temp is 160 , remove and pull meat from breast bone and dice fairly fine, you need two cups when done
add chicken to a large mixing bowl ,add apples,onions,celery,raisons,nuts mix these all well.
In a small bowl mix 3 tbls of mayo and 1 cup of fat free plain yogurt together add salt and curry powder and mix well.
Bring mayo mixture to larger bowl and add together,
this is good on pita's,whole wheat or grain bread or on a bed
of lettuce, eving size is (4 0z)
Number of Servings: 7
Recipe submitted by SparkPeople user BLAZENWAY.
Nutritional Info Amount Per Serving
- Calories: 201.7
- Total Fat: 9.4 g
- Cholesterol: 32.5 mg
- Sodium: 250.8 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 2.3 g
- Protein: 13.6 g
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