Curry Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
*Tyson boneless, skinless chicken breast, 3 oz Celery, raw, .1/2 cup, dicedMayonnaise, regular 3/4 tbsp Bread, pita, whole-wheat, 1/2 pita, large (6-1/2" dia) Curry powder, 1 tsp Salt, 1 dash Pepper, black, 1 dash Turmeric, ground, 1/2 tbsp
Boil the chicken breast in water for approx 4 minutes (if frozen) or 2-3 minutes if fresh. I usually use the frozen chicken tenderloins because they're perfect for portion size. Meanwhile, dice the celery.
When the chicken is done, dice it and combine with the celery, mayo and spices. I like to use Ground Garam Masala as well, but it's a matter of taste.
Cut the pita round in half, stuff one half, and enjoy!
Makes 1 serving
If you find that the chicken salad is too dry, you can add mustard or just a tiny bit of water. Another alternative is adding NF plain yogurt or NF sour cream. Or even a little more mayo.
Number of Servings: 1
Recipe submitted by SparkPeople user LEWE1773.
When the chicken is done, dice it and combine with the celery, mayo and spices. I like to use Ground Garam Masala as well, but it's a matter of taste.
Cut the pita round in half, stuff one half, and enjoy!
Makes 1 serving
If you find that the chicken salad is too dry, you can add mustard or just a tiny bit of water. Another alternative is adding NF plain yogurt or NF sour cream. Or even a little more mayo.
Number of Servings: 1
Recipe submitted by SparkPeople user LEWE1773.
Nutritional Info Amount Per Serving
- Calories: 256.0
- Total Fat: 9.4 g
- Cholesterol: 44.1 mg
- Sodium: 604.8 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 4.8 g
- Protein: 21.4 g
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