Curried Chicken Salad

By abbeysue

Curry and diced vegetables add a heart-friendly twist on a mid-day favorite.

Curried Chicken Salad
photographer: Emily Dingmann
Ingredients
  • 1½ pounds boneless, skinless chicken breast (about 3 breasts)

  • ¾ cup reduced-fat mayonnaise

  • 1 Tbsp white wine vinegar

  • 1 Tbsp water

  • 2 Tbsp curry powder

  • ½ tsp salt

  • ⅓ cup diced carrots

  • ⅓ cup diced cucumber (remove seeds)

  • ⅓ cup diced red onion

  • ⅔ golden raisins

Directions
  1. Cook chicken breasts as desired and let cool and chop into small pieces. (I poached mine, directions here.)

  2. Whisk together mayonnaise, vinegar, water, curry powder and salt. Set aside.

  3. Prepare and chop all vegetables.

  4. Toss together all ingredients and chill for at least 1 hour.

  5. Serve with greens, stuffed into a pita or with crackers.


Nutritional Facts

Servings
4
Calories
316
Fat
11g
Carbohydrates
13 grams
Fiber
2 grams
Protein
41 grams

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