| Serves | 6 to 8 |
| Prep Time | 20 minutes |
I loved this salad at first bite when my friend Colleen made it. Spicy, sweet, creamy, and crunchy, it’s a wonderful combination of flavors and textures. Serve it in pita bread for a sandwich, or over greens as a salad.
| ½ | cup mayonnaise (I like Best Foods) | |
| ½ | cup low-fat yogurt | |
| ¼ | cup finely chopped shallot | |
| 1 | Tbsp. freshly squeezed lemon juice | |
| 1 | Tbsp. hot curry powder | |
| ~ | Big pinch of salt |
| 4 | cups cooked chicken (2 large breasts, roasted, grilled, or poached), cooled and cut into ½-inch pieces | |
| 2 | cups green grapes, halved | |
| ¾ | cup chopped celery | |
| 1 | can (11 ounces) mandarin oranges, drained | |
| 1 | cup slivered almonds, toasted | |
| ~ | Salt and pepper to taste | |
| ~ | Pita bread or salad greens, to serve |
This content is from the Culinate Kitchen collection.
Salads | |
| | |
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