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Curry chicken salad for two

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    Curry chicken salad for two Low Sodium

    Curry (a blend of spices) may decrease inflammation in your body, helping to prevent diseases such as type 2 diabetes, cardiovascular disease and certain types of cancer.

    Ingredients

    1/3 cup walnut halves
    1 1/2 cups diced cooked chicken breast
    24 green grapes, cut in halves
    1/4 cup diced celery
    2 tablespoons fat-free mayonnaise
    3 tablespoons fat-free sour cream
    1 teaspoon apple cider vinegar
    1/4 teaspoon curry powder
    1/8 teaspoon ground white or black pepper
    2 radicchio leaves
    1/2 cup chopped romaine lettuce
    1/2 cup firmly packed baby spinach leaves
    1/4 cup chopped arugula

    Directions

    1. Preheat oven to 375 F. Spread walnut halves on a shallow baking sheet. Roast for 5 to 7 minutes, until lightly toasted. Set aside to cool.
    2. In a large bowl, combine chicken, grapes and celery. Coarsely chop cooled walnut halves and add to bowl.
    3. In a small bowl, whisk together mayonnaise, sour cream, vinegar, curry and white pepper. Pour dressing mixture into larger bowl and toss gently until ingredients are evenly coated.
    4. Place a radicchio leaf at the center of a plate and fill with chicken salad. Arrange chopped romaine lettuce, baby spinach and arugula around the chicken salad radicchio leaf bowl. Repeat with remaining ingredients.
    5. Serve immediately or cover and store in the refrigerator.

    Makes 2 servings

    Recipe contains: nuts, eggs, milk, wheat

    Carb choices per serving: 1

    curry-chicken-salad

    Cooking for one? Enjoy the leftover chicken salad between two pieces of thick whole-grain bread the next day.

    Nutrition Facts