Indian-spiced Chicken Salad

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Indian-spiced Chicken Salad calories by ingredient
Submitted by:


from Kalyn's Kitchen, a great blog with excellent low glycemic/low carb recipes. from Kalyn's Kitchen, a great blog with excellent low glycemic/low carb recipes.
Number of Servings: 3


    2 C shredded chicken
    1/2 C sliced scallions
    1/2 C chopped cilantro
    1/2 red pepper, chopped

    1 t cumin
    1 t coriander
    1/2 T EVOO
    2 T fresh grated ginger
    zest and juice (1-2 T) of one lemon
    1.5 T mayonnaise (I use regular, don't like light)
    1.5 T nonfat Greek yogurt


Makes a great light meal--I like it on a bed of arugula with cherry tomatoes or in a wrap or pita. Adjust the cilantro, ginger and jalapeno to your taste - the recipe here is spicy and has bold flavors.


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.

Rate This Recipe