Chicken Salad with Chutney + Curry
This chicken salad with chutney and curry is an easy, healthy and delicious way to use leftover rotisserie chicken. Or any cooked chicken or turkey.
Servings: 4
Equipment
Ingredients
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup plain non-fat Greek yogurt
- 2 tablespoons mango chutney
- 1 tablespoon curry powder
- 1/4 teaspoon black pepper
- 2 cups diced, cooked, skinless chicken breast
- 1 mango, peeled, pitted, and diced
- 2 celery stalks, chopped
- 4 scallions, thinly sliced
- 6 cups lightly packed salad greens
- 4 tablespoons nuts, chopped (such as cashews, peanuts or almonds)
- 4 tablespoons dried cranberries
Instructions
- To make the dressing, in a large bowl, whisk together the mayonnaise, yogurt, chutney, curry powder, and pepper until smooth.
- Add the chicken, mango, celery, scallions and stir to combine and coat with the dressing.
- Divide the salad greens evenly among 4 salad plates. Top evenly with the chicken salad mixture. You should have about 1 cup of chicken salad with chutney and curry for each salad.
- Sprinkle each salad with 1 tablespoon nuts and 1 tablespoon dried cranberries.
Notes
Serving size: 1 cup chicken salad with curry and chutney + 1-1/2 cups greens
WW Points: 5
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 10 PointsPlus (Old plan)
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 10 PointsPlus (Old plan)
Nutrition
Serving: 1salad (about 1-1/2 cups greens + 1 cup chicken salad) | Calories: 371kcal | Carbohydrates: 30g | Protein: 39g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 211mg | Potassium: 590mg | Fiber: 4g | Sugar: 25g | Vitamin A: 1492IU | Vitamin C: 37mg | Calcium: 93mg | Iron: 2mg