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CURRIED
CHICKEN SALAD
Use
a purchased deli-roasted chicken or the
poultry from last night's dinner as the
basis for a chilled salad. Crunchy jicama
and celery ass a little snap to complement
the juicy grapes. If desired, heat up the
proceedings by stirring a minced red serrano
chili pepper into the salad mixture before
chilling.
1
orange
3 cups cubed cooked chicken (about 1 pound)
1 1/2 cups seedless red grapes, halved
1/2 cup chopped jicama
1 cup thinly sliced celery
1/4 cup light mayonnaise dressing or salad
dressing
1/4 cup lemon-flavor low-fat yogurt
2 teaspoons soy sauce
1 teaspoon curry powder
3 small papayas, pelled, bias-sliced in
half lengthwise, and seeded (optional)
Fresh chives (optional)
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Peel
and segment orange; halve or quarter each segment.
In a large mixing bowl, combine orange, chicken,
grapes, jicama and celery.
For
dressing, stir together light mayonnaise dressing
or salad dressing, yogurt, soy sauce, and curry
powder in a small bowl. Pour dressing over chicken
mixture; toss lightly to coat. Cover and chill
for 1 to 24 hours. If desired, serve in papaya
halves and garnish with fresh chives.
Makes
6 servings.
1
Serving: Calories: 231, Fat: 9g (Saturated: 2g),
Cholesterol: 71mg, Sodium: 246mg, Carbohydrate:
13g, Protein: 23g.
[Lightstyle,
Recipes for Healthful Living, Better
Homes and Gardens Special Interest Publications]
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