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Curried Chicken Salad with Jicama
Ingredients
- 1 orange
- 3 cups cubed cooked chicken or turkey (about 1 pound)
- 1 1/2 cups seedless red grapes, halved
- 1/2 cup chopped jicama
- 1 cup thinly sliced celery
- 1/4 cup light mayonnaise dressing or salad dressing
- 1/4 cup lemon-flavor low-fat yogurt
- 2 teaspoons soy sauce
- 1 teaspoon curry powder
- 3 small papayas, peeled, bias-sliced in half lengthwise, and seeded (optional)
- Fresh chives (optional)
Directions
1. Peel and segment orange; halve or quarter each segment. In a large mixing bowl, combine orange, chicken, grapes, jicama, and celery.
2. 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)
- Servings Per Recipe 6,
- cal. (kcal) 231,
- Fat, total (g) 9,
- chol. (mg) 71,
- sat. fat (g) 2,
- carb. (g) 13,
- fiber (g) 1,
- pro. (g) 23,
- vit. A (RE) 21,
- vit. C (mg) 13,
- sodium (mg) 246,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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