Curried Chicken Salad Recipe

Curried Chicken Salad Recipe photo by Taste of Home

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I sometimes serve this salad on a big lettuce leaf with breadsticks and fresh melon wedges. But it's also delicious in a pita pocket lined with lettuce.

This recipe is:

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Diabetic Friendly

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Curried Chicken Salad Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

3 cups diced cooked chicken
1/2 cup finely chopped celery
1 can (8 ounces) water chestnuts, drained
1 medium apple, diced
3/4 cup halved green grapes
3/4 cup pineapple tidbits, juice drained and reserved
1/2 cup raisins
1/2 cup slivered almonds
DRESSING:
1-1/4 cups mayonnaise
1/4 cup reserved pineapple juice
1 tablespoon soy sauce
1 tablespoon vinegar
1/4 teaspoon lemon or lime juice
1 to 3 teaspoons curry powder

Directions

In a large bowl, combine first eight ingredients. Blend all dressing ingredients and toss with chicken mixture. Chill several hours. Yield: 8 servings.

Nutritional Facts One serving (with light mayonnaise and soy sauce) equals 297 calories, 12 g fat (0 saturated fat), 96 mg cholesterol, 348 mg sodium, 30 g carbohydrate, 0 fiber, 18 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 fruit, 1 vegetable, 1 fat.

Originally published as Curried Chicken Salad in Country Extra July 1991, p49