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Curry Chicken Salad

Yield 6 servings
Make Ahead

Ingredients

  • 1 1/2 cups peeled, chopped apple
  • 1 teaspoon lemon juice
  • 3 cups chopped cooked chicken breast
  • 3/4 cup thinly sliced celery
  • 1/4 cup raisins
  • 1/3 cup low-fat mayonnaise
  • 1/3 cup fat-free sour cream
  • 2 tablespoons minced fresh chives
  • 2 teaspoons sugar
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 2 tablespoons slivered almonds, toasted and chopped

Nutrition Information

  • calories 220
  • caloriesfromfat 21 %
  • fat 5.2 g
  • satfat 0.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25.8 g
  • carbohydrate 16.8 g
  • fiber 1.8 g
  • cholesterol 66 mg
  • iron 0.0 mg
  • sodium 301 mg
  • calcium 0.0 mg

How to Make It

  1. Combine apple and lemon juice in a large bowl; toss well to coat apple. Add chicken, celery, and raisins; toss well.

  2. Combine mayonnaise and next 5 ingredients in a small bowl; pour over chicken mixture, and toss well. Sprinkle with chopped almonds. Cover and chill at least 1 hour.

  3. Note: If you don't have 3 cups of leftover chicken, cook 1 pound of skinned, boned chicken breast halves on a baking sheet in the oven at 450° for 12 to 14 minutes or until the juices run clear. Toast the almonds on the same baking sheet during the last 3 minutes of cooking.

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