Curried "Chicken" Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 137.5
- Total Fat: 1.9 g
- Cholesterol: 3.0 mg
- Sodium: 85.9 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 4.4 g
- Protein: 10.4 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 vegetarian "chicken broth" (you can also use the "chicken" flavored TVP and reconstitute it with water if you like)
* 2-tbsp light miracle whip
* 4-tbsp plain lowfat yogurt
* 1/4-cup celery, chopped
* 1/4-cup onion, chopped
* 1/4-cup raisins
* 1- small apple, chopped, about 3/4-cup
* 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 miracle whip, 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.
NOTE: If you were to use real chicken in this instead of the TVP the NI would be as follows:
Calories 131.6
Total Fat 3.5 g
Saturated Fat 0.9 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.1 g
Cholesterol 32.7 mg
Sodium 111.4 mg
Potassium 248.8 mg
Total Carbohydrate 13.3 g
Dietary Fiber 1.1 g
Sugars 1.9 g
Protein 12.2 g
I use whatever I have, if I don't have any chicken leftover I use the TVP :) Calories are about the same but the protein and fat differ a little with each. Just use whichever you prefer.
Number of Servings: 4
Recipe submitted by SparkPeople user PRETTY_FLUFFY.
(2) In the meantime, chop the apple and celery.
(3) Mix together in a bowl the miracle whip, 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!
=======================================
YIELDS: Four 1/2-cup servings.
NOTE: If you were to use real chicken in this instead of the TVP the NI would be as follows:
Calories 131.6
Total Fat 3.5 g
Saturated Fat 0.9 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.1 g
Cholesterol 32.7 mg
Sodium 111.4 mg
Potassium 248.8 mg
Total Carbohydrate 13.3 g
Dietary Fiber 1.1 g
Sugars 1.9 g
Protein 12.2 g
I use whatever I have, if I don't have any chicken leftover I use the TVP :) Calories are about the same but the protein and fat differ a little with each. Just use whichever you prefer.
Number of Servings: 4
Recipe submitted by SparkPeople user PRETTY_FLUFFY.