Fruited Curry Chicken Salad
A colorful chicken salad combining red grapes, canned pineapple and celery in a mayo-based orange and curry flavored dressing. Toasted almonds garnish the salad.
1/4 cup light or fat free mayonnaise
2 tablespoons frozen orange juice concentrate, thawed*
1 1/2 teaspoons low fat milk
1 1/2 teaspoons Equal Spoonful**
1/4 teaspoon curry powder
2 cups cubed cooked chicken breast
1 cup halved red seedless grapes
1 cup well drained canned pineapple chunks
2/3 cup thinly sliced celery
1/4 cup toasted slivered almonds
- For Dressing, combine all ingredients, stirring with a wire whisk until blended.
- For Salad: Combine all ingredients except almonds. Gently toss with Dressing. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.
- Just before serving, sprinkle almonds over top of salad.
Makes 6 servings.
*Make remainder of concentrate into orange juice.
**May substitute 1 packet Equal sweetener
Nutritional Information Per Serving (1/6 of recipe): calories 228, protein 16 g, carbohydrate 17 g, fat 11 g, cholesterol 43 mg, sodium 211 mg.
Food Exchanges: 2 lean meat, 1 fruit, 1 fat.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.