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Curried Chicken Salad

Yield 6 Servings
Spice up a plain chicken salad with curry powder and add grapes for sweetness and chopped walnuts for crunch. Serve the salad in radicchio cups for an elegant presentation.


  • 1 cup walnut halves
  • 4 cups diced cooked chicken (about 12 oz.)
  • 1 cup seedless red grapes, halved crosswise
  • 1 large celery rib, halved lengthwise and thinly sliced crosswise
  • 2 scallions, trimmed and thinly slice
  • 1/2 cup mayonnaise
  • 1/3 cup plain low-fat yogurt or sour cream
  • 1 tablespoon distilled white vinegar
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon pepper
  • 6 radicchio cups
  • 4 cups mixed baby greens (about 3 oz.)

Nutrition Information

  • calories 471
  • fat 34 g
  • satfat 5 g
  • protein 31 g
  • carbohydrate 10 g
  • fiber 2 g
  • cholesterol 91 mg
  • sodium 213 mg

How to Make It

  1. Preheat oven to 375°F. Spread walnuts on a shallow baking sheet and roast in oven until toasted, about 10 minutes. Let cool.

  2. Coarsely chop walnuts and transfer 3/4 cup of them to a bowl with chicken, grapes and celery; toss.

  3. In a small bowl, whisk together scallions, mayonnaise, yogurt, vinegar, curry powder and pepper. Scrape mixture over chicken mixture and toss well.

  4. To serve, arrange a radicchio cup in center of a plate. Fill radicchio with chicken salad. Arrange greens around radicchio. Sprinkle remaining nuts on top of salad.