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Fruited Curry Chicken Salad
25% calorie reduction from traditional recipeChicken Salad2 cups cubed cooked chicken breast
1 cup halved red seedless grapes
1 cup well drained canned pineapple chunks
2/3 cup thinly sliced celery
1/2 cup Orange Curry Mayonnaise
1/4 cup toasted slivered almondsCombine all ingredients, except almonds. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.Just before serving, sprinkle almonds over top of salad.Orange Curry MayonnaiseMakes about 2 cups1 cup light or fat-free mayonnaise
1/2 cup orange juice concentrate, thawed*
2 tablespoons Equal� Spoonful**
2 to 3 tablespoons reduced-fat milk
1 1/2 teaspoons curry powder*Make remainder of concentrate into orange juice**May substitute 3 packets Equal� sweetenerCombine all ingredients, stirring with a wire whisk until blended. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.Makes 6 servingsNutrition information per serving: 228 cal., 16 g pro., 17 g carb., 11 g fat, 43 mg chol., 211 mg sodiumFood exchanges: 2 lean meat, 1 fruit, 1 fat
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