Crunchy Vegetable and Curried Chicken Salad
Bottled dressing and prewashed baby spinach make quick work of this raisin and chicken lunch.
- 1/2 cup bottled low-calorie Russian salad dressing
- 2 tablespoons low-calorie plain yogurt
- 1 teaspoon curry powder
- 1/2 pound cooked chicken, diced
- 3/4 cup California raisins
- 1/2 cup sliced celery
- 1/2 cup chopped green pepper
- 1 package prewashed baby spinach leaves
In large bowl, blend dressing, yogurt and curry powder. Add chicken, raisins, celery and green pepper; toss to coat well. Chill. Serve on spinach-lined plates.
Notes: To make a tasty seafood salad, substitute 1 pound small to medium shrimp, cleaned, cooked and shelled for chicken.
For heartier meal, spoon mixture into avocado or tomato halves.
Nutrition Facts Per Serving
Calories 260 (20% from fat); Total Fat 6g (sat 1.5g, mono 2g, poly 2g, trans 0g ); Cholesterol 55mg; Protein 19g; Carbohydrate 34g; (Dietary Fiber 4g; Sugars 29g; ); Iron 3mg; Sodium 390mg; Calcium 95mg; Potassium 732mg
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