Curry Chicken and Summer Fruit Salad

Curry Chicken and Summer Fruit Salad

Blogger, Janet Roberts of Camp Janet - Culinary Fun for Everyone shares a recipe. Chicken provides a simple addition to this no-fuss summer salad that's ready in 20 minutes. Perfect if you love Asian cuisine.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

6

servings

Dressing
1
cup mayonnaise or salad dressing
1
tablespoon fresh lemon juice
1
teaspoon ground curry powder
1
teaspoon soy sauce
1/4
teaspoon salt
1/4
teaspoon pepper
Salad
2
cups cubed cooked chicken
1
can (8 oz) whole water chestnuts, drained, quartered
1 1/2
cups seedless red grapes, halved (about 1/2 lb)
1
cup honeydew melon cubes (about 1/2 lb)
1
cup cantaloupe melon cubes (about 1/2 lb)
6
lettuce leaves
1/3
cup sliced almonds, toasted*
  1. In large bowl, mix all dressing ingredients with whisk until smooth. Stir in remaining ingredients except lettuce leaves almonds.
  2. Place 1 lettuce leaf on each of 6 salad plates. Divide salad over lettuce leaves. Top each salad with almonds.
Makes 6 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
Purchase pre-cut melon in the produce department.
How-To
To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until lightly brown.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 320),
  • Total Fat 35g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 410mg;
  • Total Carbohydrate 18g
    • (Dietary Fiber 2g,
    • Sugars 11g),
  • Protein 15g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 1 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.