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Indian Curry Chicken Salad

Makes 6 servings

Yogurt provides tang, hot mango chutney supplies heat, and dried fruits lend sweetness, making this dish a favorite among adults and children alike.

Ingredients

1/2 cup light mayonnaise 125 mL
1/4 cup low-fat Greek-style yogurt 60 mL
1/3 cup hot mango chutney 75 mL
1 tsp curry powder 5 mL
1/2 tsp freshly ground black pepper 2 mL
pinch salt pinch
2 cups diced cooked chicken 500 mL
1 cup chopped celery 250 mL
1 cup seedless grapes, cut in half 250 mL
1/2 cup chopped dried apricots 125 mL
1/4 cup chopped dates 60 mL
1/4 cup sliced green onions 60 mL
1/4 cup toasted slivered almonds 60 mL
Serve as a salad on a bed of spinach or use as a filling in a whole wheat pita for lunch or a quick dinner.

Instructions

Step 1
In a large bowl, whisk together mayonnaise, yogurt, chutney, curry powder, pepper and salt. Gently stir in chicken, celery, grapes, apricots, dates, green onions and almonds.

Tips

When you’re making a chicken dish, cook 2 extra breasts to use the next day to prepare this salad.
To reduce the sugar content, omit the apricots and dates.
 
 
 

Nutrition & Notes

Nutrition Information
Valeur nutritive
per serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 287
19%
Fat / Lipides 12.6 g
Saturated / saturés 2.2 g
+ Trans / trans
Cholesterol / Cholestérol 0.1 mg
18%
Sodium / Sodium 430 mg
10%
Carbohydrates / Glucides 29 g
11%
Fiber / Fibres 3 g
Sugars / Sucres
Protein Protéines 17 g
8%
Vitamin A / Vitamine A
8%
Vitamin C / Vitamine C
5%
Calcium / Calcium
11%
Iron / Fer
Very high in: Niacin 
High in: Magnesium and vitamin B6
Diabetes Food Choice Values:
1 1⁄2 Carbohydrates
2 Meat & Alternatives 
1 Fat
In North America, Greek-style yogurt usually refers to a thick plain yogurt that is used to make dips, dressings and sauces. It is also available in low-fat varieties.

Contributor
Abbey Fitzpatrick, Ontario
© Cook! Dietitians of Canada. 2011. Published by Robert Rose Inc.

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