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Curried Chicken Salad with Nectarines

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.

Cooking Light JULY 2008

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

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.

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
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Curried Chicken Salad with Nectarines recipe

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