CURRIED CHICKEN SALAD WITH CRANBERRIES AND ALMONDS

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CURRIED CHICKEN SALAD WITH CRANBERRIES AND ALMONDS image

Categories     Salad     Chicken     Brunch

Yield 4 servings

Number Of Ingredients 9

.5 c. plain low-fat yogurt
2 T. low-fat mayo
1.5 tsp. garam masala (or 1 tsp. curry powder + .5 tsp. cinnamon)
.5 tsp. salt
2 c. skinless chopped rotisserie chicken breast
.5 c. thinly sliced celery
.5 c. sweetened dried cranberries
.25 c. toasted slivered almonds (SEE NOTE)
.25 c. chopped red onion

Steps:

  • In large bowl, combine yogurt, mayo, garam masala and salt; mix until blended. Add chicken, celery, cranberries, almonds and onion; toss to coat well. Cover; refrigerate 30 min. or until ready to serve. NOTE: To toast the almonds, heat oven to 350F. Spread almonds on baking sheet; gake 5 to 7 min., or until golden brown.

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