Cancer Institute A national cancer institute
designated cancer center

Curried Chicken Salad

Serves:  8
Serving Size:  300 calories, 7 g fat

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
tsp garlic salt                                                        cup light mayonnaise
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"

Stanford Medicine Resources:

Footer Links: