Caribbean Curried Chicken Salad

Yield: 4 servings (serving size: 1 1/4 cups chicken salad and 2 lettuce leaves)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 291
  • Fat: 9.7g
  • Saturated fat: 2.5g
  • Protein: 27.8g
  • Carbohydrate: 24.3g
  • Cholesterol: 79mg
  • Iron: 1.6mg
  • Sodium: 535mg
  • Calories from fat: 30%
  • Fiber: 2.8g
  • Calcium: 47mg

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

  1. 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.
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