Curried Chicken Salad
Curry powder, a blend of many spices, is popular in Indian cooking. Just a little gives fruited chicken salad a unique flavor and golden color.
- 1/2 cup light mayonnaise
- 1/2 cup low-fat plain yogurt
- 3/4 teaspoon curry powder
- 1/4 teaspoon salt
- 3 cups diced cooked chicken
- 1 1/2 cups red seedless grapes, cut in half
- 3/4 cup celery, sliced
- 1/3 cup green onions with tops, thinly sliced
- 2 Granny Smith apples
- 1/3 cup pecans, chopped
- 1 medium cantaloupe
- Lettuce leaves
In Small Batter Bowl, blend mayonnaise, yogurt, curry powder and salt; set aside.
Dice chicken, cut grapes in half and thinly slice celery and green onions using Chef's Knife. Core and slice apples using Apple Peeler/Corer/Slicer; cut into eighths. Chop pecans with Food Chopper. Combine chicken, grapes, celery, green onions, apples and pecans in Stainless (4-qt.) Mixing Bowl. Add mayonnaise mixture; mix lightly with Mix 'N Scraper®. Cover with Lid; refrigerate at least 1 hour or overnight.
Cut cantaloupe in half lengthwise; remove seeds and rind. Place melon halves flat side down on cutting board; cut crosswise into slices using Crinkle Cutter. To serve, place cantaloupe slices on lettuce-lined plates; top with chicken mixture.
- 6 servings of 1 cup salad
- 6 servings of 1/6 of melon
Nutrients per serving:
Calories 340, Fat 17 g, Sodium 330 mg, Dietary Fiber 3 g
For added convenience, use a rotisserie-cooked chicken, available at most large supermarkets, for this recipe. One cooked chicken weighs about 2 pounds and will yield approximately 3 cups of diced meat.
Use the Crinkle Cutter to create attractive appetizers. It cuts scalloped edges on vegetables for relish trays and fancy natural cheese slices for cheese and cracker plates.
This salad should be made and refrigerated at least 1 hour before serving to allow flavors to blend. Even better, chill it overnight.