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
Combine the chutney, yogurt, sour cream, and curry powder in a medium bowl.
Add the chicken, apple, and carrot; mix well.
Cover and chill at least 1 hour before serving for the flavors to blend.