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.