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Curried Chicken Salad Cups

"I love preparing this crisp salad for lunch meetings!" Combining crunchy fruit, slivered almonds and chicken, this salad will get rave reviews. Judy Ross, Freeport, Illinois
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    7 servings

Ingredients

  • 3 cups cubed cooked chicken breast
  • 1 cup dried cranberries
  • 2 celery ribs, sliced
  • 1/2 cup chopped red onion
  • 1/2 cup chopped tart apple
  • 1/3 cup slivered almonds, toasted
  • 1/4 cup sweetened shredded coconut
  • DRESSING:
  • 2/3 cup fat-free mayonnaise
  • 3 tablespoons lemon juice
  • 1 teaspoon fennel seed, crushed
  • 1 teaspoon curry powder
  • 1 teaspoon honey
  • 1/8 teaspoon ground cinnamon
  • 14 lettuce leaves

Directions

  • In a large bowl, combine the first seven ingredients. In a small bowl, whisk the mayonnaise, lemon juice, fennel seed, curry, honey and cinnamon; pour over chicken mixture and toss to coat. Serve on lettuce leaves.
Nutrition Facts
3/4 cup: 225 calories, 6g fat (2g saturated fat), 49mg cholesterol, 244mg sodium, 25g carbohydrate (17g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fruit.

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