Curried Chicken Salad
Advertisement
Ingredients
- 4 cooked cooled chicken thighs (about 3 cups shredded)
- 2 tablespoons vegetable oil
- 1/8 cup low-fat yogurt
- 1 tablespoon curry powder (or more to taste)
- 2 celery stalks (diced or sliced)
- 1 apple (cored and diced)
- 1/4 cup mandarin oranges, canned, drained
- 1/4 cup chopped fresh cilantro (and/or basil leaves)
Instructions
- Put chicken in a bowl and add remaining ingredients. Mix to combine.
- Cover and refrigerate at least one hour and up three days.
Nutrition
| Calories | 301 |
|---|---|
| Protein | 27 g |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Cholesterol | 96 mg |
| Sodium | 438 mg |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: USDA Center for Nutrition Policy and Promotion