Wednesday, July 27, 2011

Curried Chicken Salad

I created this salad to satisfy a craving for curry and for something sweet to accompany it.  I used spinach and chopped cucumber for the base, and some fresh strawberries for garnish.  It is a nice light lunch on a hot summer day.

Curried Chicken Salad
Makes 2 servings
  • 5 ounces chicken breast, cooked and cut into small chunks
  • 2 Tbs fat free mayonnaise
  • 1/2 tsp curry powder
  • 1/4 cup dried cranberries
  • 1 green onion, chopped
  • 2 Tbsp slivered almonds
  • greens of your choice
  1. Mix chicken with mayonnaie and curry powder. 
  2. Add green onions and half of dried cranberries to chicken mixture and stir well to combine.
  3. To serve, place the greens on two plates, and spoon half of chicken mixture on top of each.
  4. Sprinkle half of remaining cranberries and 1 Tbs almonds on top of each mound of chicken.
Per serving, not including greens.
Weight Watchers P+ = 5.
Calories 198; Protein 18g; Carbohydrate 18g; Fat 5g; Fibre 2g.


  1. That looks so yummy! And I love the sweet mixed in with it! You always post the best food!

  2. Why, thank you! That is a lovely thing to say. I hope you will try this one out.


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