Thursday, January 25, 2007

Curried Chicken Salad

from Five Ingredient, 15 Minute Cookbook, Weight Watchers

12 ounces cooked boneless, skinless chicken breasts, sliced into
strips or chunks
1/2 cup celery, diced
1/4 cup low-fat mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon curry powder
salt and pepper to taste

Combine all ingredients in a large bowl; stir well. If possible make
2 hours ahead and chill in the refrigerator.

Serve on a bed of mixed salad greens.

Makes 5 servings, 1/2 cup each (3 points)

I like to serve it with some diced apple and orange slices. A little
avocado is also a nice accompaniment. I drizzle it with Balsamic
Honey Dressing (separate post).

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