Take regular chicken salad to new heights by adding just a bit of curry powder to the zesty sour cream-based dressing. Apples and raisins add a delightful sweetness to this savory dish. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Prepare dressing: In a small bowl, stir together sour cream, curry powder, honey, ground ginger and cayenne pepper. Chill until ready to use (up to 4 hours).

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  • Heat a medium nonstick skillet over medium heat. Coat chicken with cooking spray. Sprinkle chicken with onion powder and garlic powder. Cook in the hot skillet 8 to 10 minutes or until no longer pink (170 degrees F). Cool slightly; cut chicken into bite-size pieces.

  • In a medium bowl, combine apple, the chopped green onions and celery. Add the cooked chicken, raisins and the 1/4 cup almonds. Spoon dressing over the salad; stir to coat. Cover and chill 1 to 4 hours.

  • To serve, spoon 1/2 cup of the salad into each lettuce leaf. If desired, sprinkle with sliced green onions and additional almonds.

Tips

Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

106 calories; 3.6 g total fat; 1.1 g saturated fat; 22 mg cholesterol; 49 mg sodium. 284 mg potassium; 11.9 g carbohydrates; 1.6 g fiber; 8 g sugar; 7.7 g protein; 411 IU vitamin a iu; 3 mg vitamin c; 17 mcg folate; 42 mg calcium; 1 mg iron; 24 mg magnesium;

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