Crunchy Vegetable and Curried Chicken Salad

Bottled dressing and prewashed baby spinach make quick work of this raisin and chicken lunch.

Details

INGREDIENTS

    Dressing

    • 1/2 cup bottled low-calorie Russian salad dressing
    • 2 tablespoons low-calorie plain yogurt
    • 1 teaspoon curry powder

    Salad

    • 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

    PROCEDURE

    Posted August 11, 2011 by Melinda
    Bottled dressing and prewashed baby spinach make quick work of this raisin and chicken lunch.

    • Ready Time :
      0 min

    Servings

    4

    Ingredients

      Dressing

      • 1/2 cup bottled low-calorie Russian salad dressing
      • 2 tablespoons low-calorie plain yogurt
      • 1 teaspoon curry powder

      Salad

      • 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

      Directions

      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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