Curried Chicken Salad

This updated chicken salad recipe is a riot of color with its red grapes, green celery, and orange slices, and looks to the East for its flavoring of soy sauce and curry.

Curried Chicken Salad + enlarge image
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3 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
30 mins
Chill:
4 hrs
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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)
    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
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