Curry Chicken Salad (for sandwiches)

14 Sep

Hey guys!  So, this recipe is an original that I threw together this weekend.  It was inspired by a deli that used to be near my work, that sold Curry chicken salad on croissants.  I loved the stuff, but the deli went out of business.  I hadn’t had curry chicken salad in years, but last week I got a craving for it, and so this low calorie version was born.  I think this is delicious, and I will definitely be repeating it in my own household.  Even the husband enjoyed it, although he was unsure about trying it at first.  It’s yummy, and not too overwhelming with Curry.   The sweet cherry craisins are a nice comliment to the curry flavor.  I served this with 2 slices of 35 calorie bread (not included in the calorie count below).

Ingredients:

  • 12 oz boneless, skinless chicken breast (cooked and shredded)
  • 1/4 cup + 1 TBSP fat free miracle whip
  • 1 stalk of celery, finely diced
  • 1 TBSP onion, finely diced
  • 3/4 tsp of curry powder (i used a 1/2 tsp and a 1/4 tsp to measure)
  • 1 TBSP slivered almonds
  • 2 TBSP cherry flavored dried cranberries (I used craisins)
  • salt and pepper to taste

Directions:

  1. Mix everything but the chicken together first, to be sure your curry is mixed in well.
  2. Add chicken to mixture, and stir until everything is well incorporated.
  3. Serve with saltine crackers or low calorie bread.  Add Lettuce and tomato if you like.

Makes 4 (1/2 cup) servings= 161 Calories per serving

Appx 4 weight watchers points plus


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