Curried Chicken Salad

What’s for lunch? Whip up this flavorful chicken dish for a truly delicious (and healthy) midday meal.

Makes 4 (1-cup) servings

Description

Serve this sensational salad as is or try it inside half of a large scooped-out tomato or on top of fresh salad greens.

Prep time: 15 minutes

Ingredients
11/2 cups plain fat-free or low-fat yogurt
1 tablespoon curry powder
1/2 teaspoon ground ginger
11/2 pounds boneless, skinless chicken breasts, cooked and cut into 1/2-inch cubes
3 celery stalks, diced
1/2 small red onion, diced
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper

Instructions
Whisk together yogurt, curry powder, and ginger in a large mixing bowl. Stir in chicken, celery, onion, and cilantro; season to taste with salt and pepper. Serve at room temperature or refrigerate for at least 1 hour before serving for more concentrated flavor.

Nutritional Information:
240 calories
2.5 total fat (0.5 g sat)
11 g carbohydrate
44 g protein
1 g fiber
270 mg sodium

Source: South Beach Diet.com

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Filed Under Recipe of the Week, What's New 

Comments

One Response to “Curried Chicken Salad”

  1. Richard Kinkead on April 24th, 2008 7:03 am

    Y’had me goin’ there– I thought the “Curried Chicken” headline referred to a new flavor of Soy Crisps, a companion to the delicious Olive Oil-Feta-Garlic recipe

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