Chicken Chutney Salad Recipe
Servings: 8
Ingredients
- 3 c. diced cooked chicken
- 1 c. canned pineapple chunks, liquid removed with juice reserved
- 3/4 c. sliced celery
- 1/2 c. mayonnaise
- 1/4 c. lowfat sour cream
- 3 tbsp. prepared chutney
- 1 teaspoon curry pwdr
- 1/2 c. slivered almonds, toasted
Directions
- In a large bowl, combine chicken, pineapple, and celery. In a separate bowl, use a wire whisk to blend 3 Tbsp. reserved juice with remaining ingredients, except almonds. Stir into chicken mix.
- Cover and chill at least 1 hour. Stir in almonds before serving. If you like, serve on lettuce leaves. Yield: about 4-6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 8 servings | |
| Calories 296 | |
| Calories from Fat 209 | 71% |
| Total Fat 23.57g | 29% |
| Saturated Fat 5.15g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 173mg | 7% |
| Potassium 205mg | 6% |
| Total Carbs 9.61g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 7.56g | 5% |
| Protein 12.16g | 19% |
