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Curried Chicken Salad Recipe

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"Curry and mustard complement the sweet fruit and crunchy nuts in this guilt-free salad. I like on a bed of greens or whole wheat toast, or scooped up with apple slices. Instead of chicken breast, try store-bought rotisserie chicken." —Joanna Perdomo, Miami, Florida

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Curried Chicken Salad Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

15 15

Ingredients

3 cups cubed cooked chicken breast
1 medium apple, finely chopped
1/4 cup slivered almonds, toasted
2 tablespoons golden raisins
2 tablespoons dried cranberries
1/2 cup fat-free plain Greek yogurt
1/4 cup apricot preserves
2 tablespoons curry powder
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
Lettuce leaves

Directions

In a small bowl, combine the first five ingredients. In a small bowl, whisk the yogurt, preserves, curry, mustard, salt and pepper; pour over chicken mixture and toss to coat. Serve on lettuce leaves. Yield: 4 servings.

Editor's Note: If Greek yogurt is not available in your area, line a strainer with a coffee filter and place over a bowl. Place 1 cup fat-free yogurt in prepared strainer; refrigerate overnight. Discard liquid from bowl; proceed as directed.

Cooking for 2: Curried Chicken Salad for Two

Nutritional Facts 1 cup equals 323 calories, 7 g fat (1 g saturated fat), 81 mg cholesterol, 477 mg sodium, 30 g carbohydrate, 3 g fiber, 36 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fruit, 1/2 fat.

Originally published as Curried Chicken Salad in Taste of Home April/May 2010, p55

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Curried Chicken Salad (2)

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Reviewed on Aug. 01, 2010 by Dlaw

Too much curry. Tasted like I was eating chili or cumin in my chicken salad. I thought it was WAY Too much curry and wondered if perhaps they made a printing error!