Curry and diced vegetables add a heart-friendly twist on a mid-day favorite.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
Cook chicken breasts as desired and let cool and chop into small pieces. (I poached mine, directions here.)
Whisk together mayonnaise, vinegar, water, curry powder and salt. Set aside.
Prepare and chop all vegetables.
Toss together all ingredients and chill for at least 1 hour.
Serve with greens, stuffed into a pita or with crackers.
- 13 grams
- 2 grams
- 41 grams