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Curried Chicken Salad Cups Recipe

Curried Chicken Salad Cups Recipe

"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
TOTAL TIME: Prep/Total Time: 15 min. YIELD:7 servings

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

  • 1. 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.

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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.