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"I love preparing this crisp salad for lunch meetings!" Combining crunchy fruit, slivered almonds and chicken, this salad will get rave reviews. Judy Ross, Freeport, Illinois
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup equals 225 calories, 6 g fat (2 g saturated fat), 49 mg cholesterol, 244 mg sodium, 25 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fruit.
Originally published as Curried Chicken Salad Cups in Taste of Home August/September 2008, p65
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Nov. 12, 2011 by elandon811
I made this recipe for a family dinner and it instantly became a family favorite. The curry and sweetness of the cranberries is unique. Great to make in large quantities and eat throughout the week.
Reviewed on Apr. 06, 2011 by niteshrd
1
Reviewed on Apr. 19, 2010 by kristinscotth
I was SO excited to try this recipe. I figured it had to be a great recipe, because it just sounded so good with the chicken, the raisins and craisins, the almonds... but it was a HUGE disappointment. The curry flavor was really overwhelming to me. Maybe I'm just not in love with curry like some. My husband enjoyed it. We usually eat a meal a couple nights in a row, and I just couldn't bear to eat it again. It left a bad taste in my mouth that I didn't enjoy.
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