Curried "Chicken" Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 127.9
  • Total Fat: 2.1 g
  • Cholesterol: 0.5 mg
  • Sodium: 44.9 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 4.1 g
  • Protein: 9.9 g

View full nutritional breakdown of Curried "Chicken" Salad calories by ingredient


Introduction

This is my favorite mock curried chicken salad. It is made using TVP. Great on a bed of lettuce, on a sandwich or served with crackers or even in a wrap! Enjoy :) This is my favorite mock curried chicken salad. It is made using TVP. Great on a bed of lettuce, on a sandwich or served with crackers or even in a wrap! Enjoy :)
Number of Servings: 4

Ingredients

    * 3/4-cup TVP reconstituted using about 1/2-cup+2-tbsp vegetarian "chicken broth" (you can also use the "chicken" flavored TVP and reconstitute it with water if you like)
    * 2-tbsp light mayonnaise
    * 2-tbsp plain lowfat yogurt
    * 1/4-cup chopped celery
    * 1/4-cup raisins
    * 1/2-cup chopped apple
    * 1-1/2 tsp curry powder (more or less to taste)

Directions

(1) Boil the water or broth and pour over the TVP. Let sit for about 15-mins.
(2) In the meantime, chop the apple and celery.
(3) Mix together in a bowl the mayo, yogurt, and curry powder.
(4) Add the TVP, celery, apple and raisins and stir well.
(5) Put in the refrigerator for about an hour before serving to allow the flavors to meld together.
(6) Serve on a bed of lettuce, in a sandwich or wrap, or even just with crackers... it is wonderful any way you do it!

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YIELDS: Four 1/2-cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user PRETTY_FLUFFY.

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