Curried Chicken Salad Cups
"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, Illinois7 ServingsPrep/Total Time: 15 min.
Ingredients
- 3 cups cubed cooked chicken breast
- 1 cup dried cranberries
- 2 celery ribs, sliced
- 1/2 cup chopped red onion
- 1/2 cup chopped tart apple
- 1/3 cup slivered almonds, toasted
- 1/4 cup flaked coconut
- DRESSING:
- 2/3 cup fat-free mayonnaise
- 3 tablespoons lemon juice
- 1 teaspoon fennel seed, crushed
- 1 teaspoon curry powder
- 1 teaspoon honey
- 1/8 teaspoon ground cinnamon
- 14 lettuce leaves
Directions
- In a large bowl, combine the first seven ingredients. In a small
- bowl, whisk the mayonnaise, lemon juice, fennel seed, curry, honey
- and cinnamon; pour over chicken mixture and toss to coat. Serve on
- lettuce leaves. Yield: 7 servings.
Nutrition 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,