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Curry Chicken and Summer Fruit Salad

 1 Ratings
0 Comments
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 6
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It only takes 20 minutes to make a light but filling salad made with chicken, grapes, melons and water chestnuts and a from-scratch curry dressing.

Recipe by Janet Roberts
July 11, 2013

Ingredients

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*

Directions

  • 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.

Expert Tips

Purchase pre-cut melon in the produce department.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
Calories from Fat
320
% Daily Value
Total Fat
35g
54%
Saturated Fat
6g
28%
Trans Fat
0g
0%
Cholesterol
55mg
18%
Sodium
410mg
17%
Total Carbohydrate
18g
6%
Dietary Fiber
2g
9%
Sugars
11g
11%
Protein
15g
15%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
8%
8%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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