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Curried Chicken Salad
Ingredients
- 2 medium oranges or one 11-ounce can mandarin orange sections, drained
- 3 cups cubed cooked chicken (about 1 pound)
- 2 cups seedless red grapes, halved
- 1 8 ounce can sliced water chestnuts, drained
- 1 cup thinly sliced celery
- 1/3 cup light mayonnaise dressing or salad dressing
- 1/3 cup lemon-flavored low-fat yogurt
- 2 teaspoons soy sauce
- 1 teaspoon curry powder
Directions
1. If using fresh oranges, peel and slice; halve or quarter each slice. In a large mixing bowl combine oranges, chicken, grapes, water chestnuts, and celery.
2. For dressing, in a small bowl stir together light mayonnaise dressing, yogurt, soy sauce, and curry powder. Pour dressing over chicken mixture; toss lightly to coat. Cover and chill for 4 to 24 hours. Makes 6 servings.
From the Test Kitchen
- Prepare salad as directed. Cover and chill for up to 24 hours.
Nutrition Facts
(Curried Chicken Salad)
- Servings Per Recipe 6,
- cal. (kcal) 275,
- Fat, total (g) 11,
- chol. (mg) 68,
- sat. fat (g) 3,
- carb. (g) 22,
- fiber (g) 2,
- pro. (g) 24,
- vit. A (RE) 21,
- vit. C (mg) 30,
- sodium (mg) 299,
- calcium (mg) 50,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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