Curry Chicken Salad w/ greek yogurt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 teaspoons curry powder (preferably Madras-style)1 tablespoon light mayonnaise1/2 cup plain fage total 0% greek yogurt2 tablespoons mango-ginger chutney from trader joes (or plain mango chutney but the add one teaspoon minced peeled fresh ginger)1/2 teaspoon grated orange peel2 pounds of skinless chicken breast will yield about 3 cups of 1/2-inch pieces cooked skinless boneless chicken breast1/2 cup dried cranberries1/2 cup thinly sliced green onions1/3 cup sliced almonds
Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl. Add light mayonnaise, yogurt, mango-ginger chutney,and grated orange peel. Whisk to blend. Stir in chicken, dried cranberries, green onions, and sliced almonds. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
Serve in a whole grain pita or on whole grain bread with lettuce and tomatoes.
Serving Size: makes 5 half cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user BUMSWIG.
Serve in a whole grain pita or on whole grain bread with lettuce and tomatoes.
Serving Size: makes 5 half cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user BUMSWIG.
Nutritional Info Amount Per Serving
- Calories: 135.2
- Total Fat: 4.1 g
- Cholesterol: 16.5 mg
- Sodium: 53.7 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 1.6 g
- Protein: 10.2 g
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