Curried Chicken Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 209.1
  • Total Fat: 9.5 g
  • Cholesterol: 50.9 mg
  • Sodium: 245.9 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 22.7 g

View full nutritional breakdown of Curried Chicken Salad calories by ingredient
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Light and easy way to use leftover chicken or turkey breast. Light and easy way to use leftover chicken or turkey breast.
Number of Servings: 4


    2 cups cooked chicken breast, cubed
    4 cups mixed baby salad greens or baby romaine
    2 cups asparagus, washed, cut in 2" pieces
    1 small carrot, grated

    2 tablespoons olive oil
    1 tablespoon mayonnaise
    1 tablespoon fresh lemon juice
    1 teaspoon honey
    1 tablespoon chopped scallions
    1/2 teaspoon dried basil
    black pepper to taste
    1/4 teaspoon salt
    1/2 teaspoon curry powder


Steam the asparagus until it is bright green and tender-crisp. Remove from heat and rinse to cool, drain. Divide the lettuce into 4 servings on plates, divide the asparagus 4 ways and put on top of the lettuce. Mix up the dressing, and add it to the cubed chicken with the grated carrots. Top the greens and asparagus with the chicken salad.

For those not on a low-carb diet, a few raisins or dried cranberries on top is a nice garnish.

Number of Servings: 4

Recipe submitted by SparkPeople user SKINNYAGAINTX.


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