Thursday, July 16, 2009

Pineapple & Curry Chicken Salad

I made this for dinner last night and hubby and I absolutely loved it! The curry, pineapple and walnuts were a winning combination.

2 1/2 cups chopped cooked chicken breast (about 1 pound)***
1/2 cup shredded carrot
1/3 cup chopped, toasted walnuts
1/2 cup diced celery
1/4 cup light mayo
1/3 cup plain fat-free yogurt
1/4 cup finely chopped green onions
1 Tbsp. low sodium soy sauce
1/2 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. curry powder
1/4 tsp. black pepper
1 (8oz) can crushed pineapple in juice, drained

Combine all ingredients in a bowl and refrigerate for an hour or two to let flavors meld. We served dollops of this on a bed of Romaine lettuce, but it would be equally good stuffed into a wheat Pita or in a toasted Hoagie bun.

Try mixing it up a bit...add chopped granny smith apple, or dried cranberries for a twist.

***I marinated chicken breasts in a mixture of: 2 Tbsp. Soy Sauce, 2 Tbsp. crushed pineapple w/juice, 1/4 chicken broth, 2 crushed garlic cloves and 1/4 tsp. salt, then I grilled and chopped them. I think the marinade really added to the flavor of the overall dish, however, any cooked chopped chicken will work in this recipe.

Be adventurous and and crush some pineapple!

No comments:

Related Posts with Thumbnails