Curried Chicken Salad
cups cubed cooked chicken (about 1 pound)
cups seedless red grapes, halved
8 ounce can sliced water chestnuts, drained
cup thinly sliced celery
cup light mayonnaise dressing or salad dressing
cup lemon-flavored low-fat yogurt
teaspoons soy sauce
teaspoon curry powder
- 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.
- 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)
- Per serving:
- 275 kcal cal.,
- 11 g fat
- (3 g sat. fat,
- 68 mg chol.,
- 299 mg sodium,
- 22 g carb.,
- 2 g fiber,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet