Curried Chicken Salad Recipe
Diabetic Friendly Recipe
Good for your heart and your health, the Curried Chicken Salad dressing boasts curry, pepper and cayenne. Seasoned dressing over a chicken salad with celery and green bell pepper.
Curry powder is actually a mix of up to 20 spices including: cardamon, ginger, fenugreek, chiles, cinnamon, cloves, coriander, cumin fennel seeds and turmeric. Curry powder can have more spices added to the mixture to suit the tastes of a particular individual.
1/2 cup cholesterol-free mayonnaise
1 tablespoon fresh lemon juice
2 teaspoons rice vinegar
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne
Chicken Salad Ingredients:
4 ribs celery, chopped (2 cups)
8 thin strips green bell pepper (optional)
4 cups cubed, cooked chicken, white meat only, skin and all visible fat removed (about 1-1/2 pounds boneless, skinless breasts)
In a large bowl, whisk together dressing ingredients.
Stir in chicken and celery. Cover and refrigerate for at least 30 minutes.
To serve, garnish with bell pepper.
Recipe makes 4 servings
Calories: 202; Total Fat: >7g; Carbohydrates: 5g; Protein: 27g; Cholesterol: 83mg; Sodium: 342mg; Fiber: 1g;
Exchanges: 1 Vegetable; 3 Low-Fat Meat
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