Photo: Anna Pelzer
Quick Curried Chicken Salad
11 ingredients
Serves 4.
openrecipes
You can save time by using a purchased rotisserie chicken. Remove and discard the skin from the chicken, then pull the white and dark meat from the bones. Cut the meat into cubes or bite-size pieces. You will need about 4 cups.
Estimated Nutrition (whole recipe, rough)
553
Calories
40g
Protein
23g
Fat
48g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Pecan | 1 half (4g) | 20 |
| Turmeric | 1 tsp ground (3g) | 9 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 1 tsp. salt
- 1 1/2 lb. boneless, skinless chicken breasts
- 1 cup mayonnaise
- 2 tsp. curry powder
- 1 Tbs. honey
- 1 Tbs. white wine vinegar
- Pinch of freshly ground white pepper
- 4 celery stalks, chopped
- 3 apples such as Fuji, Gala or Granny Smith, cored and cut into small cubes
- 1 cup pecan halves, toasted
- 1 head butter lettuce, pale inner leaves only
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes