RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 993
| View Recipe |
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| Recipe Name: |
Chicken, Walnut, and Red Grape Salad with Curry Dressing |
| Source: |
, June 2004 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-01-30
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Indian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
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: |
$0.42
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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: |
Madras-style curry powder, which is spicier than the standard, adds a little heat here.
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Ingredients:
0.25 Cup mayonnaise
1 Teaspoon ginger root peeled and minced
3 Cups chicken, cooked, white cut in 1/2-in pieces
1 Cup grapes, red seedless halved and extra to garnish
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Directions:
Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl. Add light mayonnaise, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend. Stir in chicken, grapes, green onions, and chopped walnuts. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
Place torn lettuce on each of 4 plates. Divide salad among plates. Top each plate with grapes from a cluster. |
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| Nutrition per Serving: |
| Calories: |
360 |
Total Carbs: |
20.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
93.6 |
Fat: |
15.8 |
Protein: |
18.35 |
| Fiber: |
2.97 |
Sodium: |
201.07 |
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