Curried Chicken Salad from Healthy Diabetic Recipes

Curried Chicken Salad Recipe

Recipe Ingredients:

3 tbsp chopped prepared mango chutney
2 tbsp plain low-fat yogurt
2 tbsp light sour cream
1 tsp curry powder
2 cups diced cooked chicken - (8 oz)
1 medium tart apple, peeled, cored,
and diced
1/2 cup shredded carrot

Recipe Instructions:

Combine the chutney, yogurt, sourcream, and curry powder in a medium bowl. Add the chicken, apple, and carrot.

Cover and chill at least 1 hour before serving for the flavors to blend.

This recipe yields 4 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1 Starch, 1 Very Lean Meat, 1/2 Fat.

Nutrition Facts: Calories 180; Calories from Fat 46; Fat 5g; Saturated Fat 2g; Cholesterol 53mg; Sodium 87mg; Carbohydrates 16g; Dietary Fiber 2g; Sugars 15g; Protein 17g.

Comments: Leftover cooked chicken or turkey, crisp apple, and crunchy shredded carrot appear to good advantage in this tangy salad, which is moistened with a creamy, mildly spiced curried dressing. Serve the salad over greens as a first course, or use it to fill whole wheat pita pockets for a delicious sandwich.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-19-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

Servings: 4

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

:: TOP ::