Curried Chicken Salad
| Serves: | 8 |
| Serving Size: | 300 calories, 7 g fat |
|
NOTE: |
This recipe is NOT ok for those on the LMD (Low Microbial Diet). |
Ingredients:
1 small onion, thinly sliced 4 scallions, chopped finely
4 boneless, skinless chicken breast halves 1 cup golden raisins
2 tsp curry powder, divided 2 Tbsp sweetened, flaked coconut, divided
¼ tsp garlic salt ¼ cup light mayonnaise
¼ cup orange juice 24 whole-wheat crackers
1 15 oz can mandarin oranges, drained well
Cooking Instructions:
1. Preheat oven to 400 degrees.
2. Scatter onion slices on the bottom of the medium baking dish. Place chicken in baking dish and sprinkle with curry and garlic salt. Pour orange juice around chicken.
3. Bake for 15 minutes or until cooked through. Cool, then cut into bite-sized pieces.
4. In a medium bowl, mix chicken, oranges, scallions, raisins and 1 Tbsp of coconut. Stir in mayonnaise.
5. Transfer to serving bowl and top with remaining coconut. Serve with whole-wheat crackers.
Recipe from: The American Cancer Society's "Celebrate! Healthy Entertaining for Any Occasion"
Trial Administration