Curried Chicken Salad

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 204.5
  • Total Fat: 2.9 g
  • Cholesterol: 67.4 mg
  • Sodium: 83.7 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 4.5 g
  • Protein: 30.2 g

View full nutritional breakdown of Curried Chicken Salad calories by ingredient


Introduction

This is great stuffed into a pita, rolled into a wrap or tossed with your favorite greens This is great stuffed into a pita, rolled into a wrap or tossed with your favorite greens
Number of Servings: 3

Ingredients

    11.5 oz Chicken breast, poached (by BONNIEJRF)
    .65 cup Yogurt Plain Greek Yogurt, non-fat
    2 stalk, large (11"-12" long) Celery, raw
    3 medium (4-1/8" long) Scallions, raw
    100 gram(s) bell pepper, red, sweet, raw
    8 tbsp Cilantro, raw
    0.25 cup Italian Parsley (by DOTTIDEAS)
    3 clove Garlic
    2 tbsp Curry powder
    1 tbsp Ground tumeric (by SUPERSNAZZ)
    2 tsp Coriander seed
    1 tsp Pepper, red or cayenne
    1 tsp Ginger, ground
    .5 cup Chicken stock, home-prepared
    juice of 1/2 a lime

Directions

Heat skillet to medium high. Spray with pan spray. Sear on side of chicken. Flip. Reduce to med-low. Add half cup chicken stock, cover and simmer for about 15 minutes or until chicken reaches 165°. Place chicken on plate and refrigerate until cool.

Reduce pan drippings until you have about 2 tablespoons left.

In Medium bowl add: yogurt, garlic, lime juice, all herbs, spices and pan drippings. Mix well. Add celery, red bell pepper and scallions. Mix to incorporate.

Hand shred chicken to desired size, add to bowl, mix well and season with salt and pepper to taste,


Serving Size: Makes 3 full pitas

Number of Servings: 3

Recipe submitted by SparkPeople user FATFREEBY50.