Chicken Celery Cucumber salad with curry dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Chicken Breast (cooked), cut up in small piecesCelery, raw, 6 stalkSour Cream, reduced fat, 2 tbspWalnuts, 50 gramsMayonaise, 2 tbspCurry powder, 1 tspPineapple, canned, 4 slices or rings, in its own juice, in piecesGranny smith apple - 1 med. apple, cut up in small pieces3 spring onions1/4 cucumber (peeled), in small pieces
Poach your chicken filets in stock for 10 minutes and then take the pan off the heat and let it stand for another 10 minutes. You end up with nice and moist filets.
Cut up the celery, walnuts, pineapple, apple, spring onions and cucumber in small pieces, roughly the size of the chicken.
Stir the sour cream with the mayo and the curry and let stand.
Mix all ingredients with the dressing and put in the fridge until dinner. You will notice that your dressing is much yellower then so don't put in too much curry if you think the dressing is not yellow enough.
Serving Size: 6 people as a side dish
Number of Servings: 6
Recipe submitted by SparkPeople user LOLA85KG.
Cut up the celery, walnuts, pineapple, apple, spring onions and cucumber in small pieces, roughly the size of the chicken.
Stir the sour cream with the mayo and the curry and let stand.
Mix all ingredients with the dressing and put in the fridge until dinner. You will notice that your dressing is much yellower then so don't put in too much curry if you think the dressing is not yellow enough.
Serving Size: 6 people as a side dish
Number of Servings: 6
Recipe submitted by SparkPeople user LOLA85KG.
Nutritional Info Amount Per Serving
- Calories: 236.9
- Total Fat: 11.8 g
- Cholesterol: 52.4 mg
- Sodium: 127.7 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 3.1 g
- Protein: 20.0 g
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