Curried Chicken Tossed Salad Recipe

Curried Chicken Tossed Salad Recipe
Curried Chicken Tossed Salad Recipe photo by Taste of Home
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Curried Chicken Tossed Salad Recipe

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Curry and basil pack plenty of flavor into this lightly dressed salad Irene Tetreault of South Hadley, Massachusetts
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups water
  • 2 cups cut fresh asparagus (1-inch pieces)
  • 1/2 cup julienned carrot (2-inch strips)
  • 4 cups mixed salad greens
  • 2 cups coarsely chopped spinach
  • 2 cups cubed cooked chicken breast
  • 5 tablespoons fat-free mayonnaise
  • 2 tablespoons olive oil
  • 2 tablespoons fat-free milk
  • 1 tablespoon lemon juice
  • 1 teaspoon thinly sliced green onion
  • 1 teaspoon honey
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a small nonstick skillet, bring water to boil. Add asparagus; cover and boil for 1 minute. Add carrots; cover and boil 1-1/2 to 2 minutes longer. Drain and immediately place asparagus and carrots in ice water. Drain and pat dry.
In a large bowl, combine the salad greens, spinach, chicken and blanched vegetables. In a small bowl, whisk together the remaining ingredients. Serve with salad. Yield: 4 servings.
Originally published as Curried Chicken Tossed Salad in Light & Tasty December/January 2005, p6

Nutritional Facts

2 cups: 236 calories, 10g fat (2g saturated fat), 62mg cholesterol, 378mg sodium, 12g carbohydrate (0 sugars, 4g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.

  • 2 cups water
  • 2 cups cut fresh asparagus (1-inch pieces)
  • 1/2 cup julienned carrot (2-inch strips)
  • 4 cups mixed salad greens
  • 2 cups coarsely chopped spinach
  • 2 cups cubed cooked chicken breast
  • 5 tablespoons fat-free mayonnaise
  • 2 tablespoons olive oil
  • 2 tablespoons fat-free milk
  • 1 tablespoon lemon juice
  • 1 teaspoon thinly sliced green onion
  • 1 teaspoon honey
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a small nonstick skillet, bring water to boil. Add asparagus; cover and boil for 1 minute. Add carrots; cover and boil 1-1/2 to 2 minutes longer. Drain and immediately place asparagus and carrots in ice water. Drain and pat dry.
  2. In a large bowl, combine the salad greens, spinach, chicken and blanched vegetables. In a small bowl, whisk together the remaining ingredients. Serve with salad. Yield: 4 servings.
Originally published as Curried Chicken Tossed Salad in Light & Tasty December/January 2005, p6

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