Indian-spiced Chicken Salad
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 C shredded chicken 1/2 C sliced scallions1/2 C chopped cilantro1/2 red pepper, choppeddressing1 t cumin1 t coriander1/2 T EVOO2 T fresh grated gingerzest and juice (1-2 T) of one lemon1.5 T mayonnaise (I use regular, don't like light)1.5 T nonfat Greek yogurt
This was originally a recipe for turkey leftovers but I bake 4 chicken thighs to make 2 cups of shredded chicken. I also use dried spices though the original recipes call for you to toast and grind cumin and coriander seeds.
Mince ginger and jalapeno and saute in 1-2 t. olive oil for 3-4 minutes. Set aside and let cool. Slice green onions, chop cilantro, dice red pepper and add to bowl. Zest and squeeze 1-2 T lemon. Add spices, cooled jalapano-ginger mixture, shredded chicken, mayo and yogurt and mix well.Optional: top each serving with handful of chopped cashews.
Serving Size: Makes 3 1-cup servings.
Number of Servings: 3
Recipe submitted by SparkPeople user EXENEC.
Mince ginger and jalapeno and saute in 1-2 t. olive oil for 3-4 minutes. Set aside and let cool. Slice green onions, chop cilantro, dice red pepper and add to bowl. Zest and squeeze 1-2 T lemon. Add spices, cooled jalapano-ginger mixture, shredded chicken, mayo and yogurt and mix well.Optional: top each serving with handful of chopped cashews.
Serving Size: Makes 3 1-cup servings.
Number of Servings: 3
Recipe submitted by SparkPeople user EXENEC.
Nutritional Info Amount Per Serving
- Calories: 201.1
- Total Fat: 11.3 g
- Cholesterol: 78.3 mg
- Sodium: 122.0 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.3 g
- Protein: 19.7 g
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