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CURRIED CHICKEN SALAD
This is a very pleasant and somewhat unusual salad to serve for a luncheon. It mixes
Asian flavors and textures, and is lovely served on salad greens or in a scooped-out melon
half or pineapple wedge. Note that you can use sunflower seeds in place of the almonds, if
you like. Serves 4-6. Per serving: 347 cal, 22.4 gm fat, 68 mg cholesterol, 21.1 gm
carbohydrates, 1.8 gm fiber, 16.8 gm protein, 280 mg sodium.
2 cup diced cooked chicken
1/4 cup sliced water chestnuts
1/2 lb green grapes, halved
1/2 cup coarsely chopped celery
1/2 cup toasted slivered almonds
8-oz can pineapple chunks, drained
Dressing:
3/4 cup light mayonnaise
1 tsp curry powder
2 tsp low-sodium soy sauce
2 tsp lemon juice
In a bowl, mix chicken with all other salad ingredients. Combine dressing ingredients; add
to chicken mixture. Refrigerate at least an hour before serving.
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