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Curried Chicken Salad in Naan

Randy Mayor
Yield 4 servings (serving size: 1 sandwich)
Add a touch of India to your chicken salad by stirring in curry powder, fresh ginger, and dried apricots and serving it on rounds of naan bread.Total time: 35 minutes.

Ingredients

  • 6 tablespoons reduced-fat mayonnaise
  • 1/2 teaspoon grated orange rind
  • 1 1/2 teaspoons orange juice
  • 1 teaspoon curry powder
  • 1/2 teaspoon grated peeled fresh ginger
  • 2 1/2 cups diced roasted skinless, boneless chicken breasts (about 3/4 pound)
  • 3/4 cup seedless green grapes, halved
  • 1/4 cup diced dried apricots
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons chopped unsalted cashews
  • 1 tablespoon chopped fresh parsley
  • 4 (6-inch) naan breads
  • 3 cups trimmed watercress

Nutrition Information

  • calories 458
  • caloriesfromfat 24 %
  • fat 12.2 g
  • satfat 3 g
  • monofat 4.1 g
  • polyfat 3.8 g
  • protein 35.5 g
  • carbohydrate 52.7 g
  • fiber 5.5 g
  • cholesterol 72 mg
  • iron 3.8 mg
  • sodium 602 mg
  • calcium 83 mg

How to Make It

  1. Combine first 5 ingredients in a large bowl; stir with a whisk. Add chicken and next 5 ingredients (through parsley) to mayonnaise mixture, tossing to coat.

  2. Heat naan according to the package directions, if desired.

  3. Spoon about 3/4 cup chicken mixture onto each naan. Top with 3/4 cup watercress; fold over.