Salad

Curry Chicken Salad is for Salad.

Curry Chicken Salad takes 10 minutes to prepare.

Curry Chicken Salad takes 30 minutes to cook.

Curry Chicken Salad makes 4 servings.

The ingredients for Curry Chicken Salad are:

2 chicken breasts (bone-in, skin on)
2 stalks celery
1/4 cup sliced water chestnuts
1/2 cup snow peas
1/2 cup low fat greek yogurt
1 Tbsp mayo
1 1/2 tsp curry powder
1 tsp salt
1/2 tsp sugar
Optional: nuts, grapes, tomatoes, etc

Here is how you make Curry Chicken Salad:

1. Lightly coat chicken breasts with oil, season with salt & pepper. Place on a baking sheet or baking dish, and roast at 450 F for 30 minutes.2. While chicken is roasting, clean & dice celery, and place into large bowl. Drain water chestnuts and add to bowl. Chop snow peas into bite-size pieces and add to bowl.3. In small bowl, combine yogurt, mayo, curry, salt, and sugar. (I know it's weird, but the sugar helps balance the curry.) Whisk together to form dressing.4. Once chicken is done and cooled, remove skin and pull meat from bones. Chop into bite-sized pieces, and add to bowl of veggies. 5. Pour dressing over chicken and veggies, and mix thoroughly. Can be served on lettuce, toast, croissant, etc.Serving Size: makes 4 1-cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user CHEFFALTA.

The nutritional information for Curry Chicken Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 169.6

• Total Fat: 6.0 g
• Cholesterol: 55.3 mg
• Sodium: 672.7 mg
• Total Carbs: 5.6 g
• Dietary Fiber: 1.0 g
• Protein: 22.0 g