Fruity Curried Chicken Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 720 Minutes |
Ready In: 740 Minutes Servings: 4 |
|
This is a pretty, fruity, healthy chicken salad. Guests love it, perfect for a luncheon, and is best when made the day before to allow flavors to meld. Serve on pitas, croissants, or on a lettuce leaf with crackers. It's forgiving for substitution as well. (Use leftover roast or grilled chicken, scallions instead of onion, raisins instead of cranberries, any kind of nuts you like!) Ingredients:
2 boneless chicken breast halves, cooked, cooled and chopped |
1 stalk celery, diced |
1 small onion, diced |
1/2-1 granny smith apple, peeled and diced |
1/3 cup red seedless grapes, halved |
1/4 cup toasted walnuts, chopped |
3 -4 tablespoons craisins, chopped |
1/8 teaspoon fresh ground black pepper |
1/4 teaspoon curry powder |
1/4 cup low-fat mayonnaise, plus |
2 tablespoons low-fat mayonnaise |
Directions:
1. Chop chicken, vegetables and fruits. (Do the apple last so it doesn't brown!).
2. Sprinkle with pepper and curry powder. (Use more if you like curry a lot!).
3. Add 1/4 cup of mayonnaise. Combine gently, lifting with apoon from the bottom of the bowl. Adjust mayonnaise to reach desired creaminess.
4. Refrigerate overnight. See description for serving suggestions. Makes about 4 one-cup servings.
|
|