Recipe for cooking fruited curry chicken salad

Super Salad Recipes :: Low-Fat and Low-Calorie Salads

Fruited Curry Chicken Salad

25% calorie reduction from traditional recipe

Chicken Salad
2 C. cubed cooked chicken breast
1 C. halved red seedless grapes
1 C. well drained canned pineapple chunks
2/3 C. thinly sliced celery
1/2 C. Orange Curry Mayonnaise
1/4 C. toasted slivered almonds

Mix together all ingredients, except almonds. Refrigerate, covered, 1 to 2 hr. to allow flavors to blend.

Just before servings, sprinkle almonds over top of salad.

Orange Curry Mayonnaise

Makes approximately approximately 2 C.

1 C. light or fat-free mayonnaise
1/2 C. orange juice concentrate, thawed*
2 Tbsp. Sugar replacement*
2 to 3 Tbsp. reduced-fat milk
1 1/2 tsp. curry powder

*Make remainder of concentrate into orange juice

**May substitute 3 packets Sugar replacement

Mix together all ingredients, stirring with a wire whisk until blended. Refrigerate, covered, 1 to 2 hr. to allow flavors to blend.

Makes approximately 6 servings

Nutrition information per servings: 228 cal., 16 g pro., 17 g carb., 11 g fat, 43 mg chol., 211 mg sodium

Food exchanges: 2 lean meat, 1 fruit, 1 fat