Curry Chicken Salad
User Reviews
5.0
18 reviews
Excellent
Curry Chicken Salad
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This Curry Chicken Salad recipe is a super tasty lunch that everyone is sure to love! Serve with bread or crackers.
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Ingredients
- 1/4 cup lite coconut milk shake before measuring
- 2 tablespoons low fat sour cream
- 1/2 tablespoon vinegar
- 2 teaspoons Truvia or sugar
- 1 teaspoon yellow curry powder
- 1/2 teaspoon Turmeric
- salt & pepper to taste
- 16 oz chicken breasts cooked and cubed
- 1 celery stalk diced
- 4 tablespoons yellow onion finely diced
- 1 tablespoon cilantro chopped, optional
- 2 tablespoons unsweetened shredded coconut toasted
- 2 tablespoons almonds toasted and chopped
Instructions
- In a large bowl, whisk together coconut milk, sour cream, vinegar, Splenda, curry powder, salt, and pepper until smooth.
- Pour cubed chicken, celery, onion, and cilantro into the bowl and stir to coat in sauce.
- Divide into two portions and top with coconut and almonds. Serve with bread or crackers.
Nutrition Information
Show Details
Calories
414kcal
(21%)
Carbohydrates
8g
(3%)
Protein
51g
(102%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Cholesterol
149mg
(50%)
Sodium
298mg
(12%)
Potassium
1005mg
(29%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
107IU
(2%)
Vitamin C
4mg
(4%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 8g | 3% |
| Protein | 51g | 102% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 149mg | 50% |
| Sodium | 298mg | 12% |
| Potassium | 1005mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 107IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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