Curried Chicken Salad

Karry Hosford

Swap your usual chicken salad recipe for this spicy-sweet version flavored with fresh fruit, curry powder, and a hint of honey. Serve on a baguette or with whole-grain crackers for a refreshing–and fast–meal.

 

 

Yield: 2 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 21%
  • Fat: 7.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 33.8g
  • Carbohydrate: 25.7g
  • Fiber: 1.9g
  • Cholesterol: 89mg
  • Iron: 1.7mg
  • Sodium: 435mg
  • Calcium: 37mg

Ingredients

  • 1 1/2 cups chopped cooked chicken breast (about 8 ounces)
  • 1/2 cup halved seedless red grapes
  • 1/2 cup diced peeled apple
  • 2 tablespoons diced pineapple
  • 1 tablespoon dried currants
  • 3 tablespoons low-fat mayonnaise
  • 1 teaspoon honey
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon sliced almonds, toasted

Preparation

  1. Combine first 5 ingredients in a large bowl. Combine mayonnaise and next 5 ingredients (through pepper), stirring with a whisk. Pour mayonnaise mixture over chicken mixture; toss gently to coat. Sprinkle with almonds. Cover and chill.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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