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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,
- Calories 231,
- Protein (gm) 23,
- Carbohydrate (gm) 13,
- Fat, total (gm) 9,
- Cholesterol (mg) 71,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 21,
- Vitamin C (mg) 13,
- Sodium (mg) 246,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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