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Curried Chicken & Zucchini Salad
Yield: Makes 4 servings
Ingredients:
*To toast almonds, spread in single layer on baking sheet. Bake at 350°F about 6 minutes or until golden brown, stirring frequently. 1/2
cup nonfat plain yogurt
1/3
cup mayonnaise
2
tablespoons chili sauce
1
teaspoon white wine vinegar
1
teaspoon grated onion
3/4
teaspoon curry powder
1/4
teaspoon salt
2
cups shredded cooked chicken
1
cup seedless red grapes
1
medium zucchini, cut into matchstick-size strips
Leaf lettuce
1/4
cup slivered almonds, toasted*
Preparation:
1.
Combine yogurt, mayonnaise, chili sauce, vinegar, onion, curry powder and salt in large bowl; stir until smooth. Add chicken, grapes and zucchini; toss to coat.
2.
Arrange lettuce on plate. Top with chicken mixture; sprinkle with almonds.
Nutritional Information:
| Serving Size: | |
| Fiber | 1 g |
| Carbohydrate | 12 g |
| Cholesterol | 86 mg |
| Saturated Fat | 4 g |
| Total Fat | 21 g |
| Calories from Fat | 52 % |
| Calories | 370 |
| Protein | 30 g |
| Sodium | 300 mg |
Dietary Exchange:
| Fat | 4 |
| Meat | 3 |
| Fruit | 1 |
This recipe appears in:
Salads
