Madras Curry has a little more chili compared to other curry powders. This salad is perfect served over baby greens, alongside a tossed vinaigrette salad, in a lettuce wrap or a sandwich. It is so versatile! Use left-over chicken or buy a rotisserie chicken for an easy, quick meal.
Curried Chicken Salad
Our friend Frances always has great ideas! She replaces the mango chutney often called for in curried salad with dried apricots and grapes. An apple works beautifully if you don’t have grapes.
Ingredients
Dressing:
- 2 cup (104 gr) Hellman’s Real Mayonnaise 0 CHO
- ½ cup (116 gr) Plain Greek Yogurt 12 CHO
- 2 tsp Madras curry 0 CHO
- Salt and pepper 0 CHO
TOTAL CHO 12 CHO
- TOTAL GRAMS 320 GRAMS
- 12 CHO DIVIDED BY 320 GRAMS = .037 CHO/GRAM
- 1 TBSP = 15 GRAMS (.037 CHO x 15 GR) .55 CHO/TBSP
- ¼ CUP = 4 TBSP (.55 CHO x 4) 2.22 CHO/1/4 CUP
- ¼ CUP = 60 GRAMS
Salad and Dressing:
- 1 lb. (454 gr) cooked chicken, shredded or cubed
- 1 cup (110 gr) celery, chopped 2 CHO
- 15 (125 gr) medium large grapes (3 grapes = 5 CHO) 25 CHO
- ¼ cup (40 gr) dried apricots + 2 for garnish 21 CHO
- Dressing 12 CHO
- Pumpkin seeds or slivered almonds to garnish
TOTAL CHO 60 CHO
- TOTAL GRAMS 1017 GRAMS
- 60 CHO DIVIDED BY 1017 GRAMS = .058 CHO/GRAM
- ½ CUP = 106 GRAMS (.058 CHO x 106 GRAMS) 6.14 CHO/1/2 CUP
Instructions
- Shred or cube chicken. Place in a medium bowl along with chopped celery.
- In another bowl whisk mayonnaise and yogurt. Add curry powder and season with salt and pepper to taste.
- Cut grapes in half and slice dried apricots into quarters, depending on size.
- Mix chicken with the mayonnaise dressing and then gently fold in the grapes and apricots.
- Garnish with a sprinkle or pumpkin seeds or slivered almonds.
- Thinly slice 2 more apricots/grapes to garnish if desired.
- Can be refrigerated for up to 1 day.
