Almond Chicken Salad
10 Points+ Per Serving
1 1/2 cups plain nonfat yogurt
2 tablespoons mango chutney
2 teaspoons low-sodium ketchup
1 teaspoon mild or hot curry powder
8 ounces skinless cooked chicken breast, shredded
2 cups cooked elbow macaroni
1 cup chopped scallions
1/4 cup chopped fresh flat-leaf parsley
2 ounces slivered almonds
In medium bowl, combine yogurt, chutney, ketchup and curry powder. In
large bowl, combine chicken, macaroni, scallions, parsley and almonds.
Add yogurt mixture; toss well to coat thoroughly. Refrigerate, covered, until
chilled.
Makes 4 servings
Per Serving: 376 Calories; 28 g Protein; 12 g Fat; 38 g Carbohydrate; 246
mg Calcium; 210 mg Sodium; 52 mg Cholesterol; 3 g Dietary Fiber
2 tablespoons mango chutney
2 teaspoons low-sodium ketchup
1 teaspoon mild or hot curry powder
8 ounces skinless cooked chicken breast, shredded
2 cups cooked elbow macaroni
1 cup chopped scallions
1/4 cup chopped fresh flat-leaf parsley
2 ounces slivered almonds
In medium bowl, combine yogurt, chutney, ketchup and curry powder. In
large bowl, combine chicken, macaroni, scallions, parsley and almonds.
Add yogurt mixture; toss well to coat thoroughly. Refrigerate, covered, until
chilled.
Makes 4 servings
Per Serving: 376 Calories; 28 g Protein; 12 g Fat; 38 g Carbohydrate; 246
mg Calcium; 210 mg Sodium; 52 mg Cholesterol; 3 g Dietary Fiber
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