Lunch

Curried Chicken with Cranberries and Pecans is for Lunch.

Curried Chicken with Cranberries and Pecans takes 45 minutes to prepare.

Curried Chicken with Cranberries and Pecans takes several minutes to cook.

Curried Chicken with Cranberries and Pecans makes 4 servings.

The ingredients for Curried Chicken with Cranberries and Pecans are:

Breast halves from rotisserie chicken, no skin, chopped (approximately 8 oz of chicken)
Celery, raw, diced, 1 cup
Dried cranberries, 0.33 cup
Pecans, roughly chopped, 0.5 cup
Kraft Miracle Whip Dressing, approximately 1/2 cup (78 g)
Curry powder, 3 tsp (more or less to taste)
Cilantro, dried, 0.5 tbsp (or 0.25 cup fresh chopped)

Here is how you make Curried Chicken with Cranberries and Pecans:

Of course, one can substitute canned chicken or chicken breasts that you have cooked. I use this as a convenience recipe. Cut the chicken in bite-sized pieces and place in a medium-size bowl. Add all of the ingredients except the cilantro, combining well. Start with less curry and add more to taste. If it seems dry, then add a bit more Miracle Whip Dressing. When the taste is just right, mix in the cilantro. Refrigerate to allow flavors to blend for approximately 30 minutes. Optional additions I have seen in other recipes are such things as grapes or chopped apple, but I prefer them in the salad version rather than a pita sandwich. Number of Servings: 4Recipe submitted by SparkPeople user AYOUNGLADY.

The nutritional information for Curried Chicken with Cranberries and Pecans is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 173.9

• Total Fat: 11.1 g
• Cholesterol: 0.0 mg
• Sodium: 277.7 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 3.0 g
• Protein: 1.8 g