TLC Cooking "Curried Chicken & Zucchini Salad"

Curried Chicken Zucchini Salad

Curried Chicken & Zucchini Salad

YIELD Makes 4 servings
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INGREDIENTS

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*

*To toast almonds, spread in single layer on baking sheet. Bake at 350°F about 6 minutes or until golden brown, stirring frequently.

PREPARATION:

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.
Arrange lettuce on plate. Top with chicken mixture; sprinkle with almonds.

This recipe appears in: Salads

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

If you're looking for a main dish, try this recipe for Dan and Scott's chipotle pork loin with blue potato salad from Kick Off Cook Off.

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