Curried Chicken Salad

Curried Chicken Salad Recipe
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.


6 Servings

Nutritional Information

Calories 471
Fat 34 g
Satfat 5 g
Protein 31 g
Carbohydrate 10 g
Fiber 2 g
Cholesterol 91 mg
Sodium 213 mg


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.)


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

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

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

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.


June 2005
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