Photo: Anna Pelzer
Low-Fat Chicken Salad Recipe with Curry & Apricots
10 ingredients
10 min
Serves 6 (Makes 3 cups)
openrecipes
Estimated Nutrition (whole recipe, rough)
353
Calories
51g
Protein
5g
Fat
26g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cooked skinless, boneless chicken breasts, diced
- 10 dried apricots, cut into small pieces
- 1 stalk celery, diced
- 1 green onion, thinly sliced
- 1/4 cup + 2 tbsp plain, nonfat Greek yogurt
- 1 1/4 tsp curry powder
- 1/4 - 1/2 tsp salt, to taste*
- Pepper, to taste
- 1/4 tsp ground pepper
- Makes 3 cups
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes