Curried Chicken Salad with Jicama

Call on deli-roasted chicken or leftovers to make this chilled and crunchy salad. If you like, stir in a minced red serrano chile pepper before chilling.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Chill: 1 hr
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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)
    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
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