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Curry Chicken Salad















Trans-fat Free, Low Carb, Low Sodium


16 ounces chicken breasts
2 Stalks celery
3 tablespoons mayonnaise
2 tablespoons mango chutney
2 teaspoons curry powder
1 tablespoon nuts
minced, roasted, unsalted
1 head boston lettuce
1 x tomatoes
1 x parsley leaves


Place chicken breasts in large saucepan with water to cover.

Boil over medium heat for 30 minutes or cooked through.

Meanwhile, in a small bowl, mix the celery, may, chutney, curry powder and nuts together.

Cut meat into ½ inch pieces and place in glass bowl.

Add mayonnaise mixture, stirring to make sure all chicken pieces are well coated.

Cover with plastic wrap and refrigerate for an hour.

When ready to serve, arrange lettuce leaves on a platter and mound the chicken salad on top.

Garnish with parsley and tomatoes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 17338% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 128mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 44g
Vitamin A 28% Vitamin C 3%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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