Curried Chicken Salad

Curried Chicken Salad

Leftover cooked chicken or turkey, crisp apple, and crunchy shredded carrot are wonderful in this tangy salad, which uses a creamy, mildly spiced curried dressing. Serve the salad over greens as a first course, or use it to fill whole-wheat pita pockets for a delicious sandwich.

Number of Servings: 4

chopped prepared mango chutney - 3 tbsp
plain low-fat yogurt - 2 tbsp
fat-free sour cream - 2 tbsp
curry powder - 1 tsp
diced cooked chicken - 2 cups
large tart apple, peeled, cored, and diced - 1
shredded carrot - 1/2 cup

  1. Combine the chutney, yogurt, sour cream, and curry powder in a medium bowl.

  2. Add the chicken, apple, and carrot; mix well.

  3. Cover and chill at least 1 hour before serving for the flavors to blend.

B-man :smiley: