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


Recipe Summary

25 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • 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).

  • 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.


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

1/2 cup
106 calories; protein 7.7g; carbohydrates 11.9g; dietary fiber 1.6g; sugars 7.6g; fat 3.6g; saturated fat 1.1g; cholesterol 22.3mg; vitamin a iu 410.7IU; vitamin c 3.4mg; folate 17mcg; calcium 42.1mg; iron 0.7mg; magnesium 23.7mg; potassium 284.2mg; sodium 49.1mg.

1 lean protein, 1 vegetable, 1/2 fruit