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Skinny Curried Chicken Salad with Jicama

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Skinny Curried Chicken Salad with Jicama
  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 6
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79% less total fat • 57% less cholesterol than the original recipe. Crunchy jicama and celery mixed with creamy lemon yogurt, Asian flavors, and sweet fresh fruit add up to a delicious and refreshing hot-weather meal.

Ingredients

1
orange
3
cups cubed cooked chicken breast (about 1 pound)
1 1/2
cups seedless red grapes, halved
1/2
cup chopped jicama
1
cup thinly sliced celery
1/4
cup fat-free mayonnaise or salad dressing
1/4
cup Yoplait® Light Fat Free lemon cream pie yogurt or Yoplait® Original lemon burst yogurt
2
teaspoons reduced-sodium soy sauce
1
teaspoon curry powder
3
small papayas, peeled, halved lengthwise, and seeded
Fresh chives (optional)

Directions

  • 1 Peel and segment orange; halve or quarter each segment. In a large mixing bowl, combine orange, chicken, grapes, jicama, and celery.
  • 2 For dressing: In a small bowl, stir together mayonnaise, yogurt, soy sauce, and curry powder. Pour dressing over chicken mixture; toss gently to coat. Cover and chill for 1 to 24 hours. Serve in papaya halves and garnish with fresh chives, if desired.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Nutrition Information 
No nutrition information available for this recipe
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