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Curried Chicken Salad
At a Glance
Course : Brunch, Lunch, Salad, Sandwiches
Special : Low Fat
Type of Prep : Assemble
Occasion : Cookout, Family Dinner, July 4th, Labor/Memorial Day, Picnic, Potluck, Spring, Summer
 
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Curried Chicken Salad

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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Perfect as a sandwich filling or as part of a regular salad, there's plenty to please the tastebuds here. This is also a great way to use a cold rotisserie chicken.

INGREDIENTS:

  • 1/3 cup plain non-fat yogurt, drained
  • 1/4 cup fat-free mayonnaise
  • 2 tsp curry powder
  • 2 cups chopped cooked chicken breast (skin removed)
  • 1/4 cup raisins
  • 1/4 cup sliced almonds
  • 1 medium apple, chopped
  • 2 celery stalks, chopped
  • 1 tbsp chopped cilantro

PREPARATION:

Blend yogurt, mayonnaise and curry powder in a small bowl. In a large bowl, combine chicken, raisins, almonds, apple and celery. Add dressing and blend well. Top with cilantro.

Serve on top of a bed of dark green salad leaves or spinach, or use as a filling for pita bread.

Serves 4.

Per Serving: Calories 227, Calories from Fat 60, Total Fat 6.6g (sat 0.8g), Cholesterol 52mg, Sodium 250mg, Carbohydrate 18.8g, Fiber 2.3g, Protein 23g

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