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Curry Chicken Salad

Dinner, Lunch, Salads, Low Phosphorus, High Potassium, High Protein, Low Sodium

Ingredients

Based on 8 servings per recipe.

  • 1 1/2 cups or 3/4 cup each mayonnaise or light sour cream
  • 1 teaspoon curry powder
  • 1/2 cup low sodium Mango Chutney such as Major Grey
  • 2 cups cooked chicken or turkey
  • 4 green onions, chopped
  • 3 celery stalks, chopped
  • 1/2 cup nuts (sliced almonds, hazelnuts, cashews, or pecans)
  • 1/2 cup raisins

Preparation

  1. Blend together mayo, curry powder, and chutney to make dressing.
  2. In a bowl toss chicken, green onions, celery, nuts, and raisins, then mix the dressing into this mixture.
  3. For more flavor allow to chill overnight in the refrigerator.

About This Recipe

The authentic Indian flavors will make this your new favorite chicken salad.

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