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 Cooking Light

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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. 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.
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