Curried Chicken Salad
- Number of Servings: 6
Ingredients
• Cooking spray• 2 1/2 tablespoons finely chopped onion• 1 1/2 tablespoons dark brown sugar• 1 1/2 tablespoons cider vinegar, divided• 2 cups chopped roasted skinless, boneless chicken breast• 3 tablespoons reduced-fat mayonnaise• 1/2 teaspoon curry powder• 1/8 teaspoon salt
• Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes. Combine sugar and 1 1/2 teaspoons vinegar, stirring with a whisk until sugar dissolves. Add sugar mixture to pan, scraping pan to loosed browned bits. Remove from heat; cool to room temperature.
Combine onion mixture, remaining 1 tablespoon vinegar, chicken, and remaining ingredients.
Serving Size: Makes 6, 1/3 cup per serving
Number of Servings: 6
Recipe submitted by SparkPeople user APYZOHA.
Combine onion mixture, remaining 1 tablespoon vinegar, chicken, and remaining ingredients.
Serving Size: Makes 6, 1/3 cup per serving
Number of Servings: 6
Recipe submitted by SparkPeople user APYZOHA.
Nutritional Info Amount Per Serving
- Calories: 125.2
- Total Fat: 5.5 g
- Cholesterol: 44.0 mg
- Sodium: 134.4 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.2 g
- Protein: 13.6 g
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