Curried Chicken Salad in Naan

Curried Chicken Salad in Naan Recipe
Randy Mayor
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.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Heat naan according to the package directions, if desired.

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

Note:

Lisa Bell,

December 2006
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