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Cold Curried Chicken Salad With

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Ingredients

Adjust Servings:
2 cups cooked chicken breasts, cubed
1/2 cup celery, finely chopped
1 cup apple, chopped
1 teaspoon fresh grated gingerroot
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/3 cup low-fat mayonnaise
3 tablespoons cranberry-orange relish (bottled on shelf or fresh in deli section)
2 cups mixed baby greens

Nutritional information

316.2
Calories
100 g
Calories From Fat
11.2 g
Total Fat
3.1 g
Saturated Fat
117.6 mg
Cholesterol
120.9 mg
Sodium
10.2 g
Carbs
2.3 g
Dietary Fiber
7 g
Sugars
42.2 g
Protein
229g
Serving Size

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Cold Curried Chicken Salad With

Features:
    Cuisine:

    From Shape magazine.

    • 25 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Cold Curried Chicken Salad With Cranberries, From Shape magazine


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    Steps

    1
    Done

    In a Large Bowl, Combine All Ingredients Except the Greens.

    2
    Done

    Toss Well, Cover, and Chill For 15 Minutes (or Make the Day Before).

    3
    Done

    Divide Chicken Salad in Half and Place Each Serving on Top of Mixed Greens.

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