SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Curried Chicken Salad

Makes: 6 servings
Prep 30 mins Chill 4 hrs
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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe