Curry Chicken Salad

Oxmoor House
Make Ahead
6 servings


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1 1/2 cups peeled, chopped apple
1 teaspoon lemon juice
3 cups chopped cooked chicken breast
3/4 cup thinly sliced celery
1/4 cup raisins
1/3 cup low-fat mayonnaise
1/3 cup fat-free sour cream
2 tablespoons minced fresh chives
2 teaspoons sugar
1/2 teaspoon curry powder
1/4 teaspoon salt
2 tablespoons slivered almonds, toasted and chopped


1. Combine apple and lemon juice in a large bowl; toss well to coat apple. Add chicken, celery, and raisins; toss well.

2. Combine mayonnaise and next 5 ingredients in a small bowl; pour over chicken mixture, and toss well. Sprinkle with chopped almonds. Cover and chill at least 1 hour.

Note: If you don't have 3 cups of leftover chicken, cook 1 pound of skinned, boned chicken breast halves on a baking sheet in the oven at 450° for 12 to 14 minutes or until the juices run clear. Toast the almonds on the same baking sheet during the last 3 minutes of cooking.

Created date

April 2008

Nutritional Information

Calories 220
Caloriesfromfat 21 %
Fat 5.2 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 25.8 g
Carbohydrate 16.8 g
Fiber 1.8 g
Cholesterol 66 mg
Iron 0.0 mg
Sodium 301 mg
Calcium 0.0 mg