Curried Chicken Salad

Whenever I have leftover cooked chicken, I seem to want to make curried chicken salad.  A post from Eat This, Not That today on 8 healthy salads, reminded me about this.  So here is my usual recipe:

4 cups chicken (skinned and boned – I use leftover rotisserie chicken from Whole Foods)
½  small diced onion (Or shallot if you prefer)
1 cup shredded carrot

½ cup diced celery

½ cup diced apple (peeled)
¼ cup golden raisins

½ cup chopped walnuts

½ cup mayo
1-2 tsp curry powder (to your taste)

Plus salt and black pepper to your taste

Curry powder is perhaps the most under-utilized seasoning in your spice rack. Try this salad and you’ll agree.
According to an analysis of a just slightly different recipe from Eat This, Not That, the nutritional info would be approximately as follows (I adjusted their numbers up a tad to allow for apple and walnut, which are not in their recipe):
200 calories
10 g fat (1 g saturated)
160 mg sodium (without extra salt)
12 g carbohydrates
12 g protein
1 g fiber

Put a serving onto greens of your choice.  To dress it up, add sliced tomatoes for minimal extra calories and lots of vitamins.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s