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Chicken Curry Salad

Chicken Curry Salad
Recipe Tip
Seeing Pineapple
Pineapple is an excellent source of vitamin C or ascorbic acid. Vitamin C is improtant to maintain healthy tissues and blood vessels.
Source
Eat Up Slim Down Annual Recipes 2004 from Prevention® (2004) p. 131

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Make this salad with your favorite combination of fruits and vegetables. From Prevention Healthy Cooking.
Prep Time:20 min
Start to Finish:25 min
makes:6 servings
1tablespoon olive oil
1teaspoon curry powder, or to taste
4boneless, skinless chicken breasts, cut into bite-size pieces (1 1/4 lb)
4ribs celery, finely chopped
3medium tomatoes, finely chopped
2medium apples, finely chopped
2bananas, chopped
1medium cucumber, finely chopped
1can (8 oz) pineapple chunks, drained
1/3cup chopped unsalted roasted cashews
1/2teaspoon salt
1.Heat oil in large skillet over medium heat. Add curry powder and chicken. Cook and stir chicken 6 minutes or until chicken is no longer pink. Transfer chicken to a large serving bowl.
2.Stir in celery, tomatoes, apples, bananas, cucumber, pineapple, cashews and salt.
Nutritional Information
1 Serving: Calories 280 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 55mg; Sodium 260mg; Total Carbohydrate 27g (Dietary Fiber 4g, Sugars 17g); Protein 23g Percent Daily Value*: Vitamin A 15%; Vitamin C 30%; Calcium 4%; Iron 10% Exchanges: 1 Fruit; 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
©Copyright 2009, Rodale, Inc.
 
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