Kjerstin’s Curried Chicken Salad with Strawberries and Roasted Almonds
This recipe by my mother, excerpted from my book, Diet Simple, would make a very nice luncheon offering. Like any curry dish, its perfect companions are a spicy or sweet chutney and a cool nonfat or lowfat yogurt. You could also top on a bagette or stuff in a tomato or avocado half. Serve with pickles, carrot and celery sticks, or radishes. You can use any seasonal fruits such as peaches, grapes, oranges, or anything ripe and in season.
2 cups chicken breast meat, cooked, chopped (about 2 half breasts or 9 ounces)
1 pint Low sodium, nonfat chicken stock
1/3 cup small mild onion, chopped
1-1/2 cup celery, chopped
1 c grapes, halved and seeded (or other available fruit)
1 11-oz can mandarin oranges, drained OR ¾ pound Strawberries, hulled and quartered (or other available fruit)
3 Tbsp Fresh Dill, Chopped
3 Tbsp Chopped fresh parsley
1 tsp or more to taste curry powder
1 ounce almonds or walnuts, toasted and chopped
1/4 cup any low fat ranch-style or Cucumber dressing
Poach the chicken breasts in low sodium, nonfat chicken stock until breasts are cooked. Let cool and chop in bite-size pieces. Add the rest of the ingredients, toss, and chill. Serve chilled.
Per serving: 230 calories, 8 grams fat, 1 grams sat fat, 19 g carbohydrates, 3 grams fiber, 20 grams protein
Did you know that there are 200 seeds on each strawberry? Strawberries are members of the Rose family and there are over 600 different varieties. “Look for berries fully formed, bright red, without bruising or soft spots and with fresh-looking green caps. Beware of buying out-of-season strawberries, as sometimes they are picked when they are only 40% ripe. These berries may turn red, but they will never develop sweetness and can be hard as an apple,” according to Janie Hibler in “The Berry Bible.”
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