The combination of lemon and curry helps to
develop the flavor of this refreshing low-fat salad. Serve on a lettuce leaf
or inside a fresh pineapple wedge with your favorite cracker or bread. It also
makes a wonderful chicken sandwich when served between two slices of whole
grain bread. Curry which is often used in Indian cooking is a blend of many
spices, including ginger, coriander, cumin, turmeric, black pepper, dried
chilies and sometimes cayenne, mustard seeds, cinnamon and others. It can
range in temperature from fiery hot to mild.
Makes 4 Luncheon Salads or 6
Sandwiches
Yields: 3-1/2 cups
Ingredients
2 chicken breast halves, cooked and shredded
(about 2 cups)
1-2 teaspoons curry powder
3/4 cup fat-free lemon yogurt (not custard kind)
1/3 cup celery, chopped
1/3 cup chopped green onions
1 tablespoon fresh mint leaves, finely minced
1/2 teaspoon salt
1 cup seedless red grapes, halved
¼ cup toasted almond slices or slivers
Directions
- In a medium mixing bowl, mix chicken with
curry powder.
- Add yogurt, celery, green onions, mint
leaves, and salt; mix well.
- Toss in grapes and almonds.
- Chill in refrigerator for a few hours or
overnight.
To
toast almonds, place on a paper plate and microwave on high for 1 minute. Stir
and continue to cook for 1 to 2 minutes until desired color is achieved. The
almonds should be lightly browned. If you don’ t have a microwave, toast
them in a skillet over medium heat until lightly browned.
Recipe