Curried Chicken Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 276.4
- Total Fat: 6.8 g
- Cholesterol: 73.9 mg
- Sodium: 120.4 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 3.5 g
- Protein: 30.9 g
View full nutritional breakdown of Curried Chicken Salad calories by ingredient
Introduction
Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty crunch. Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty crunch.Number of Servings: 4
Ingredients
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6 tablespoons nonfat plain yogurt
1/4 cup low-fat mayonnaise
1 tablespoon curry powder
2 cups cooked, cubed chicken breast
1 ripe but firm pear, diced
2 stalk celery, finely diced
1/2 cup dried cranberries
1/4 cup sliced or slivered almonds, toasted
Directions
Preparation
1. Combine yogurt, mayonnaise and curry powder in a large bowl. Add chicken, pear, celery, cranberries and almonds; toss to combine.
2. Fill a pita half with 1/2 cup chicken salad
* Tip: If you don’t have cooked chicken, poach about 12 ounces chicken breast for this recipe. Place boneless, skinless chicken breast in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
* To toast sliced or slivered almonds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user CMMEIER.
1. Combine yogurt, mayonnaise and curry powder in a large bowl. Add chicken, pear, celery, cranberries and almonds; toss to combine.
2. Fill a pita half with 1/2 cup chicken salad
* Tip: If you don’t have cooked chicken, poach about 12 ounces chicken breast for this recipe. Place boneless, skinless chicken breast in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
* To toast sliced or slivered almonds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user CMMEIER.
Member Ratings For This Recipe
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CD9035190
