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Cool Curried Chicken Salad

 Cool Curried Chicken Salad
"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
4 ServingsPrep/Total Time: 15 min.

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.
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.

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Cool Curried Chicken Salad (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.