Made to recipe -- very attractive presentation & nice combo of flavors. Served over mixed greens. Would have liked a bit more mayo sauce but was good as is.
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 194
- Calories from fat: 30%
- Fat: 6.5g
- Saturated fat: 1g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 1.8g
- Protein: 25.4g
- Carbohydrate: 9.5g
- Fiber: 1.9g
- Cholesterol: 64mg
- Iron: 1.4mg
- Sodium: 355mg
- Calcium: 46mg
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.
Curried Chicken Salad with Nectarines Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American, Indian
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Low Carbohydrate, Low Saturated Fat
- OCCASION: Summer
- PUBLICATION: Cooking Light
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