Wednesday, May 19, 2010

Curried Chicken Salad

We had this for dinner last night and it was delicious!!!  Loved it Loved it Loved it!!  I doubled the recipe.  The only thing I would recommend is maybe using less of the curry powder.  It was a tad spicy for my kids.  It is the perfect combo of spicy and sweet and was fast to make.  I would definitely recommend this for a light meal.

Curried Chicken Salad
recipe courtesy of Taste of Home

Prep/ Total Time: 15 Min
Yield: 4 servings

3 Cups cubed cooked chicken breast
1 medium apple, finely chopped
1/4 cup silvered almonds, toasted
2 Tbsp. golden rainsins
2 Tbsp. dried cranberries
1/2 cup fat-free plain Greek yogurt
1/4 cup apricot preserves
2 Tbsp. curry powder
1 Tbsp. Dijon mustard
1/2 tsp. salt
1/4 to 1/2 tsp. pepper
Lettuce leaves

In a small bowl, combine the first five ingredients.  Add the yogurt, preserves, curry, mustard, salt and pepper; toss to coat.  Serve on lettuce leaves.

If you don't have Greek yogurt you can line a strainer with a coffee filter placed over a bowl.  Put the yogurt in and refrigerate overnight.  Discard the liquid part and use the yogurt left in the filter.


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