Curried Chicken Salad with Jicama
cups cubed cooked chicken or turkey (about 1 pound)
cups seedless red grapes, halved
cup chopped jicama
cup thinly sliced celery
cup light mayonnaise dressing or salad dressing
cup lemon-flavor low-fat yogurt
teaspoons soy sauce
teaspoon curry powder
small papayas, peeled, bias-sliced in half lengthwise, and seeded (optional)
Fresh chives (optional)
- Peel and segment orange; halve or quarter each segment. In a large mixing bowl, combine orange, chicken, grapes, jicama, and celery.
- For dressing, stir together light mayonnaise dressing or salad dressing, yogurt, soy sauce, and curry powder in a small bowl. Pour dressing over chicken mixture; toss lightly to coat. Cover and chill for 1 to 24 hours. If desired, serve in papaya halves and garnish with fresh chives. Makes 6 servings.
Nutrition Facts(Curried Chicken Salad with Jicama)
- Per serving:
- 231 kcal cal.,
- 9 g fat
- (2 g sat. fat,
- 71 mg chol.,
- 246 mg sodium,
- 13 g carb.,
- 1 g fiber,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet