Curried Chicken Salad

Makes a great summer lunch with the tasty flavors and textures from apples, nuts, and curry.

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Yield4
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 10 oz Cooked skinless chicken breast - and diced into large chunks
  • 5 cups Celery - sliced
  • 2 cups Grapes
  • 2 Apples - cut into 1/2
  • 1/4 cup Peanuts
  • 8 tsp Light mayonnaise Hellman's
  • 2 tsp Plain low-fat yogurt - if you like it saucy
  • 1/2 tsp Curry powder - to taste
  • 12 Lettuce leaves - 3 to 4 leaves of romaine per plate
  • 2 cups Strawberries - sliced
Calories 342
Total Fat 10g
Carbohydrates 38g
Fiber 7g
Protein 27g

Instructions

  1. Combine the chicken breast, celery, grapes, apple and peanuts in a bowl.
  2. Combine the mayo, yogurt and curry powder.
  3. Start with 1/4 teaspoon curry, especially if you make your own curry, or it’s a fresh bottle.
  4. Toss the curry/mayo with the chicken mixture.
  5. Divide into four equal portions.
  6. Serve on red and green romaine along with 1/2 cup of strawberries.