Curried Chicken Salad with Nectarines

It's worth seeking out Madras curry powder, which balances fiery heat with earthy ground cumin and coriander, for this dish. Serve the salad on a bed of hearty greens with a peppery bite, such as watercress.

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Nutritional Information

Calories 194
Caloriesfromfat 30 %
Fat 6.5 g
Satfat 1 g
Monofat 2.4 g
Polyfat 1.8 g
Protein 25.4 g
Carbohydrate 9.5 g
Fiber 1.9 g
Cholesterol 64 mg
Iron 1.4 mg
Sodium 355 mg
Calcium 46 mg

Ingredients

3 cups shredded cooked chicken breast (about 1 pound)
2 cups (1-inch) cubed nectarine (about 2 large)
1/2 cup diced celery
1/3 cup chopped green onions
1/4 cup reduced-fat mayonnaise
2 tablespoons fat-free buttermilk
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon freshly ground black pepper
3 tablespoons sliced almonds, toasted

Preparation

1. Combine first 4 ingredients in a large bowl. Combine mayonnaise and next 5 ingredients (through pepper) in a small bowl, stirring well with a whisk. Drizzle mayonnaise mixture over chicken mixture; toss gently to coat. Sprinkle with almonds.

Note:

Victoria Abbott Riccardi,

July 2008