Curried Chicken Salad with Pineapple

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 192
  • Calories from fat: 22%
  • Fat: 4.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 28.5g
  • Carbohydrate: 8g
  • Fiber: 0.9g
  • Cholesterol: 72mg
  • Iron: 0.0mg
  • Sodium: 196mg
  • Calcium: 0.0mg

Ingredients

  • Vegetable cooking spray
  • 6 (4-ounce) skinned, boned chicken breast halves
  • 2 tablespoons chopped almonds
  • 1 (8-ounce) can pineapple tidbits in juice, undrained
  • 3/4 cup plain nonfat yogurt
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1 cup thinly sliced celery (about 3 medium ribs)
  • 5 red leaf lettuce leaves

Preparation

  1. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 7 minutes on each side or until done. Remove chicken from skillet; let cool slightly, and coarsely chop chicken.
  2. While chicken cooks, place a small heavy skillet over medium-high heat until hot. Add almonds, and cook, stirring constantly, 1 minute or until toasted. Set almonds aside.
  3. Drain pineapple tidbits, reserving 3 tablespoons juice. Combine reserved pineapple juice, yogurt, curry powder, and salt in a large bowl, stirring well. Add chicken, pineapple, and celery; toss well.
  4. Spoon chicken salad evenly onto 5 individual lettuce-lined salad plates. Sprinkle evenly with almonds.
Note: Use leftover chopped cooked chicken or turkey. Or use deli-roasted chicken; just remember that the sodium and fat content may be higher.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Curried Chicken Salad with Pineapple Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy