Curried Chicken Salad with Fruit

Curried Chicken Salad with Fruit

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From: Diabetic Living Magazine

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.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup light sour cream
  • 1 to 2 teaspoons curry powder
  • 1 teaspoon honey
  • ½ teaspoon ground ginger
  • Dash cayenne pepper
  • 2 skinless, boneless chicken breast halves (about 8 ounces total)
  • Nonstick cooking spray
  • Dash onion powder
  • Dash garlic powder
  • 1 Gala or Fuji apple, cored and chopped
  • ½ cup chopped green onions
  • ½ cup chopped celery
  • ⅓ cup golden raisins
  • ¼ cup sliced almonds or unsalted cashews, toasted (see Tip)
  • 8 leaves butterhead (Boston or Bibb) lettuce
  • Sliced green onions (optional)
  • Sliced almonds, toasted (optional)


  • Prep

  • Ready In

  1. 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).
  2. 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°F). Cool slightly; cut chicken into bite-size pieces.
  3. In a medium bowl, combine apple, the chopped green onions and celery. Add the cooked chicken, raisins and the ¼ cup almonds. Spoon dressing over the salad; stir to coat. Cover and chill 1 to 4 hours.
  4. To serve, spoon ½ cup of the salad into each lettuce leaf. If desired, sprinkle with sliced green onions and additional almonds.
  • Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 106 calories; 4 g fat(1 g sat); 2 g fiber; 12 g carbohydrates; 8 g protein; 17 mcg folate; 22 mg cholesterol; 8 g sugars; 411 IU vitamin A; 3 mg vitamin C; 42 mg calcium; 1 mg iron; 49 mg sodium; 284 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 lean protein, 1 vegetable, ½ fruit

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