Caribbean Curried Chicken Salad

recipe

Yield:

4 servings (serving size: 1 1/4 cups chicken salad and 2 lettuce leaves)

Recipe from

Nutritional Information

Calories 291
Fat 9.7 g
Satfat 2.5 g
Protein 27.8 g
Carbohydrate 24.3 g
Cholesterol 79 mg
Iron 1.6 mg
Sodium 535 mg
Caloriesfromfat 30 %
Fiber 2.8 g
Calcium 47 mg

Ingredients

2 1/2 cups chopped cooked chicken breast (about 1 pound skinned, boned chicken breasts)
2 cups peeled, cubed honeydew melon
1 3/4 cups peeled, cubed mango
1/2 cup thinly sliced celery
1/3 cup reduced-fat mayonnaise
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons curry powder
2 teaspoons grated lime rind
2 1/2 tablespoons fresh lime juice
1/2 teaspoon salt
8 Boston lettuce leaves

Preparation

Combine first 4 ingredients in a medium bowl. Combine mayonnaise and next 5 ingredients in a small bowl; stir well. Pour over chicken salad; toss gently to coat. Spoon onto four lettuce-lined plates. Serve immediately.

Note:

Oxmoor House Healthy Eating Collection

January 2001
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