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Curried Chicken Tossed Salad

 Curried Chicken Tossed Salad
Curry and basil pack plenty of flavor into this lightly dressed salad Irene Tetreault of South Hadley, Massachusetts
4 ServingsPrep/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.

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Curried Chicken Tossed Salad (continued)

Nutritional Facts: One serving (2 cups salad with 2 tablespoons dressing) equals 236 calories, 10 g fat (2 g saturated fat), 62 mg cholesterol, 378 mg sodium, 12 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.