Curried Chicken Salad in Naan

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

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Nutritional Information

Amount per serving
  • Calories: 458
  • Calories from fat: 24%
  • Fat: 12.2g
  • Saturated fat: 3g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 3.8g
  • Protein: 35.5g
  • Carbohydrate: 52.7g
  • Fiber: 5.5g
  • Cholesterol: 72mg
  • Iron: 3.8mg
  • Sodium: 602mg
  • Calcium: 83mg


  • 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


  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.
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