Curried Chicken Salad

The bold curry dressing combined with fruit, chicken and almonds means no additional salt is needed for this low-sodium main-dish salad.

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3.0 by 5 people

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  • Makes: 8 servings
  • Serving Size: 1/2 cup
  • Prep: 15 mins
  • Chill: 1 hr
  • Cook: 8 mins

Curried Chicken Salad

Directions

  1. Heat a medium nonstick skillet over medium heat. Coat chicken with cooking spray. Sprinkle with onion powder and garlic powder. Cook 4 to 5 minutes on each side or until no longer pink. Cool slightly; cut chicken into bite-size pieces.
  2. In a medium bowl combine apple, green onion, and celery. Add the cooked chicken, raisins, and 1/4 cup almonds. Spoon Curried Salad Dressing over the salad and stir to cover all. Cover and chill 1 hour.
  3. To serve, spoon 1/2 cup salad into each lettuce leaf and, if desired, sprinkle with additional almonds. Roll up.

From the Test Kitchen

*

Unsalted cashews may be substituted for the almonds.

Curried Salad Dressing

Directions

  1. Combine sour cream, curry, honey, ground ginger, and cayenne pepper. Stir until smooth. Set aside in the refrigerator.
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Nutrition Facts (Curried Chicken Salad)

  • Per serving:
  • 102 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 21 mg chol.,
  • 35 mg sodium,
  • 11 g carb.,
  • 1 g fiber,
  • 7 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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5 Ratings

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