RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4513
| View Recipe |
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| Recipe Name: |
Curry-in-a-Hurry Rotisserie Chicken Salad - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Indian |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$5.19
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Pound chicken, cooked, white skinned, boned, diced
1 Cup grapes, red seedless halved
2 Tablespoons curry powder, sweet
1 to taste salt and pepper
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Directions:
Combine meat, celery, red grapes, carrot and scallions. Add yogurt and curry to the salad and toss to evenly distribute the curry. Season the salad with salt and pepper, to your taste.
To dress the greens, add salad to a bowl. In a second bowl, combine chutney and vinegar. Whisk in oil. Drizzle dressing over greens and toss.
To assemble, pile dressed greens on a plate. Using an ice cream scoop, place 2 scoops of chicken salad on greens. Garnish with toasted almonds. |
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| Nutrition per Serving: |
| Calories: |
704 |
Total Carbs: |
22.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
246.0 |
Fat: |
26.0 |
Protein: |
46.42 |
| Fiber: |
6.41 |
Sodium: |
307.88 |
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