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Skinny Curried Chicken Salad with Jicama

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Betty Crocker Kitchens
Updated Sep 20, 2016
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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.

Skinny Curried Chicken Salad with Jicama

  • Prep Time 30 min
  • Total 1 hr 30 min
  • Servings 6
  • Ingredients 11
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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)

Instructions

  • Step 
    1
    Peel and segment orange; halve or quarter each segment. In a large mixing bowl, combine orange, chicken, grapes, jicama, and celery.
  • Step 
    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.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
25
Trans Fat
0g
% Daily Value*:
Vitamin A
25%
25%
Exchanges:
Free
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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