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Fruited Curry Chicken Salad

A little spicy, a little sweet…this chicken salad is unique and flavorful. It makes a satisfying addition to any potluck or picnic and can be made up to a day ahead.


Fruited Curry Chicken Salad

Ingredients

For 6 people

  • 16 ounce(s) cubed cooked chicken breast, for Chicken Salad
  • 1 cup(s) halved red seedless grapes, for Chicken Salad
  • 1 cup(s) well-drained canned pineapple chunks, for Chicken Salad
  • 2/3 cup(s) thinly sliced celery, for Chicken Salad
  • 1/4 cup(s) toasted slivered almonds, for Chicken Salad
  • 16 tablespoon(s) light or fat-free mayonnaise, for Orange Curry Mayonnaise
  • 1/2 cup(s) orange juice concentrate, thawed, for Orange Curry Mayonnaise
  • 6 teaspoon(s) granulated sugar substitute,for Orange Curry Mayonnaise
  • 1 1/2 floz skim milk, for Orange Curry Mayonnaise
  • 1 1/2 teaspoon(s) curry powder
  • 1/2 cup(s) Orange Curry Mayonnaise (See recipe), for Chicken Salad

Directions

Combine all mayonnaise ingredients, stirring with a wire whisk until blended. Refrigerate, covered, 1 to 2 hours to allow flavors to blend. Combine all salad ingredients, except almonds. Refrigerate, covered, 1 to 2 hours to allow flavors to blend. Just before serving, sprinkle almonds over top of salad.

Nutrition facts

  • Kcal: 290.97 kcal
  • Fibers (g): 1.88g
  • Sodium (mg): 620.89mg
  • Carbs: 24.81g
  • Fat: 11.59g
  • Saturated fat (g): 2.87g
  • Proteins: 21.84g