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Chicken Curry Salad

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Chicken Curry Salad
  • Prep Time 20 min
  • Total Time 25 min
  • Servings 6
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Make this salad with your favorite combination of fruits and vegetables. From Prevention® Healthy Cooking.

Ingredients

1
tablespoon olive oil
1
teaspoon curry powder, or to taste
4
boneless, skinless chicken breasts, cut into bite-size pieces (1 1/4 lb)
4
ribs celery, finely chopped
3
medium tomatoes, finely chopped
2
medium apples, finely chopped
2
bananas, chopped
1
medium cucumber, finely chopped
1
can (8 oz) pineapple chunks, drained
1/3
cup chopped unsalted roasted cashews
1/2
teaspoon salt

Directions

  • 1 Heat oil in large skillet over medium heat. Add curry powder and chicken. Cook and stir chicken 6 minutes or until chicken is no longer pink. Transfer chicken to a large serving bowl.
  • 2 Stir in celery, tomatoes, apples, bananas, cucumber, pineapple, cashews and salt.
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Tips  

Pineapple is an excellent source of vitamin C or ascorbic acid. Vitamin C is improtant to maintain healthy tissues and blood vessels.

Eat Up Slim Down Annual Recipes 2004 from Prevention® (2004) p. 131

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
2g
10%
,
Trans Fat
0g
)
Cholesterol
60mg
20%
Sodium
280mg
12%
Potassium
730mg
21%
Total Carbohydrate
29g
10%
(
Dietary Fiber
5g
19%
,
Sugars
18g
)
Protein
24g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1/2 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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