Curried Chicken Salad
Per ServingCurried Chicken Salad |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: 1 cup | ||
| Calories | 315 | |
| Fat | 8 | g |
| Saturated Fat | 0.9 | g |
| Carbohydrate | 36 | g |
| Fiber | 3 | g |
| Sugars | 30 | g |
| Cholesterol | 65 | mg |
| Sodium | 180 | mg |
| Potassium | 720 | mg |
| Protein | 26 | g |
| Phosphorus | 240 | mg |
| Choices: Fruit 2.5, Lean Meat 4 | ||
- Makes: 4
- Serving Size: 1 cup
- Preparation Time: 15 minutes
Ingredients
| 1/4 | cup | canola mayonnaise |
| 3 | Tbsp. | orange juice concentrate |
| 1 | Tbsp. | curry powder |
| 1 | lb. | boneless, skinless cooked chicken |
| breasts, cut into bite-size chunks | ||
| 1 | cup | diced peaches |
| 1 | cup | diced celery |
| 1 | cup | seedless green grapes |
| 1/2 | cup | raisins |
| 4 | romaine lettuce leave |
Directions
In a large bowl, combine the mayonnaise, orange juice, and curry powder. Gently stir in the chicken, peaches, celery, grapes, and raisins. Cover and chill for 2 hours. Spoon the chicken salad on the lettuce leaves to serve.
Recipe adapted from The Ultimate Diabetes Meal Planner by Jaynie F. Higgins, AC, CPT, and David Groetzinger. To order, visit shopdiabetes.org or call toll-free 1-800-232-6733. Order #4725-01
Recipe adapted from The Ultimate Diabetes Meal Planner by Jaynie F. Higgins, AC, CPT, and David Groetzinger. To order, visit shopdiabetes.org or call toll-free 1-800-232-6733. Order #4725-01
