Curry Chicken Salad Recipe
Servings: 12
Ingredients
- Chicken breast, skinless (2 breasts for 3 people)
- 2 c. mayo or possibly yogurt
- 1/2 c. largely minced celery
- 1/2 c. largely minced apples
- 8 ounce. salted cashews
- 3 tbsp. curry
- 1 teaspoon salt
Directions
- Boil chicken; cold. Cube chicken. Mix curry and salt in mayo or possibly yogurt; set aside. Mix all ingredients in a bowl. Refrigeratetill time to serve. Serve on lettuce with raisins, toasted coconut, chutney and peanuts on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 12 servings | |
| Calories 423 | |
| Calories from Fat 359 | 85% |
| Total Fat 41.08g | 51% |
| Saturated Fat 6.38g | 26% |
| Trans Fat 0.01g | |
| Cholesterol 7mg | 2% |
| Sodium 584mg | 24% |
| Potassium 206mg | 6% |
| Total Carbs 10.21g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.11g | 1% |
| Protein 6.5g | 10% |
