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Curry Chicken Salad

Curry powder gives this chicken salad great flavor. Grapes give it kid appeal. And both ingredients ...

For a flavorful twist on plain ol’ chicken salad, add grapes, almonds and red onion for crunch and curry powder for spice. Curry powder, a blend of turmeric and other spices, is brimming with antioxidants that may help reduce inflammation and incidence of cancer. Just one teaspoon contains as much as 1/2 cup red grapes.

Time-saving tip: Use deli rotisserie chicken if you haven’t previously cooked chicken breast. Buy precut onions and celery instead of chopping your own.

Makes 4 servings (about 1 1/4 cups each)

For salad:
2 1/4 cups diced cooked boneless skinless chicken breast (roughly 8 ounces)
1 large celery stalk, finely diced
1/2 cup finely chopped red onion
1/2 cup seedless red grapes
1/2 cup seedless green grapes
1/2 cup slivered almonds

For dressing:
1/2 teaspoon lemon zest
1 teaspoon curry powder
1/4 cup light mayonnaise
1/3 cup low-fat plain yogurt

1. In a large bowl, combine first six ingredients.

2. In a separate small bowl, combine dressing ingredients. Stir well.

3. Pour dressing over chicken mixture and toss to coat.

4. Cover and chill 1 to 4 hours to allow flavors to blend.

Nutrition information per serving 240 calories; 11 g fat; 54 mg cholesterol; 185 mg sodium; 14 g carbohydrate; 2 g fiber; 21 g protein.

This recipe was written by Kim Galeaz, a registered dietician and culinary-nutritional consultant as well as owner of Galeaz Food & Nutrition Communications, located in Indianapolis and Jacksonville, Fla.



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