Curried Chicken Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 211.7
  • Total Fat: 13.6 g
  • Cholesterol: 40.3 mg
  • Sodium: 378.8 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 0.9 g
  • Protein: 14.4 g

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

this salad is amazing! my mom made it with all mayonnaise but because of the calorie content i decided to split that in half, lighten the mayo up and add in plain yogurt. i haven't tried it yet but it should be great. this recipe is super easy. hope you enjoy!:)

NOTE: the numbers may be a little weird because this recipe was cut in half to make a smaller batch. just bear with me! you are going to LOVE this salad!
this salad is amazing! my mom made it with all mayonnaise but because of the calorie content i decided to split that in half, lighten the mayo up and add in plain yogurt. i haven't tried it yet but it should be great. this recipe is super easy. hope you enjoy!:)

NOTE: the numbers may be a little weird because this recipe was cut in half to make a smaller batch. just bear with me! you are going to LOVE this salad!

Number of Servings: 4

Ingredients

    - 3 cups boneless skinless chicken breast
    - 1/2 + 1/8 cups plain nonfat yogurt
    - 1/2 + 1/8 cups light mayonnaise
    - 1/2 cup red seedless grapes, halved or quartered (depending on size - if seeded, take the seeds out then quarter them [see tip])
    - 1/2 cup cored chopped apple (any kind will do but granny smith is recommended - i used red delicious and it came out great!)
    - 1/2 + 1/8 cups celery
    - 1/4 tsp salt
    - 1/4 tsp curry powder

    makes 4-5 servings

    ** can also add 1/4 cup pecans and 1/2 cup green onions for some added taste and texture. i didn't have any on me so i just left them out and the salad still tasted amazing. **

Directions

~ cook the chicken breast in the oven until done, about 1 hour
~ meanwhile, combine all other ingredients in a large bowl and mix until evenly coated with mayo/yogurt mixture
~ when chicken is finished, add chicken to the mixture and mix until everything is evenly
~ for even better taste, cover and refrigerate for 1-2 hours before serving (if you can wait that long!) to allow flavors to come together

TIP: if your grapes are seeded, cut them in half, take a small spoon (i used an 1/8 tsp and it worked perfectly) and core it, then cut it in half again. works well and is very quick! - if your grapes are seedless, just cut them in half

Number of Servings: 4

Recipe submitted by SparkPeople user JEANNIE107.

TAGS:  Poultry |

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