Curried Chicken Salad
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 cooked whole chicken breasts, cut into bite sized pieces
- 1⁄2 cup low-fat sour cream
- 1⁄2 cup low-fat mayonnaise
- 3⁄4 cup celery, diced
- 1⁄2 cup scallion, chopped
- 1⁄3 cup almonds or 1/3 cup pine nuts, toasted
- 1⁄2 1/2 cup raisins or 1/2 cup currants, softened in water to plump
- 1 tablespoon madras curry
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon red pepper flakes
directions
- Combine all ingredients in a bowl, except for the chicken, and mix well.
- Add chicken and toss to coat.
- Refrigerate until ready to serve.
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Reviews
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I make this at least once a month, sometimes more frequently, as my husband asks for it all the time. I made it as written the first time, but now I usually subsitute low-fat strained greek yoghurt (called labneh here in the Middle East) for all the sour cream and mayonnaise, to reduce the calorie count, and end up adding in a a couple of chopped red and yellow capsicum/peppers for extra vegetables. This is fantastic eaten with a spoon directly from the bowl, or spooned into whole-wheat pitas with some lettuce, rocket leaves/arugula or baby spinach for lunch. Thanks for posting! Updated to add - I also sometimes throw in a tin (drained) of chickpeas/garbanzo beans for extra bulk, protein and fibre.
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