Curried Chicken Salad with Pineapple

Oxmoor House
6 servings.


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Vegetable cooking spray
6 (4-ounce) skinned, boned chicken breast halves
2 tablespoons chopped almonds
1 (8-ounce) can pineapple tidbits in juice, undrained
3/4 cup plain nonfat yogurt
1 teaspoon curry powder
1/4 teaspoon salt
1 cup thinly sliced celery (about 3 medium ribs)
5 red leaf lettuce leaves


Prep: 8 Minutes
Cook: 14 Minutes

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 7 minutes on each side or until done. Remove chicken from skillet; let cool slightly, and coarsely chop chicken.

While chicken cooks, place a small heavy skillet over medium-high heat until hot. Add almonds, and cook, stirring constantly, 1 minute or until toasted. Set almonds aside.

Drain pineapple tidbits, reserving 3 tablespoons juice. Combine reserved pineapple juice, yogurt, curry powder, and salt in a large bowl, stirring well. Add chicken, pineapple, and celery; toss well.

Spoon chicken salad evenly onto 5 individual lettuce-lined salad plates. Sprinkle evenly with almonds.

Created date

August 2009

Nutritional Information

Calories 192
Caloriesfromfat 22 %
Fat 4.7 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28.5 g
Carbohydrate 8 g
Fiber 0.9 g
Cholesterol 72 mg
Iron 0.0 mg
Sodium 196 mg
Calcium 0.0 mg