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

Nutritional Information

Calories 303
Caloriesfromfat 21 %
Fat 7.2 g
Satfat 1.3 g
Monofat 2.3 g
Polyfat 1.3 g
Protein 33.8 g
Carbohydrate 25.7 g
Fiber 1.9 g
Cholesterol 89 mg
Iron 1.7 mg
Sodium 435 mg
Calcium 37 mg

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

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.

Maureen Callahan,

July 2004