Ingredients
4 cooked cooled chicken thighs (about 3 cups shredded)
2 tablespoons vegetable oil
1/8 cup low-fat yogurt
1 tablespoon curry powder (or more to taste)
2 celery stalks (diced or sliced)
1 apple (cored and diced)
1/4 cup mandarin oranges
canned
drained
1/4 cup chopped fresh cilantro (and/or basil leaves)
Steps
Put chicken in a bowl and add remaining ingredients. Mix to combine.
Cover and refrigerate at least one hour and up three days.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 301 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Cholesterol | 96 mg |
| Sodium | 438 mg |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Total Sugars | 5 g |
| Added Sugars included | 0 g |
| Protein | 27 g |
| Vitamin D | 0 mcg |
| Calcium | 48 mg |
| Iron | 2 mg |
| Potassium | 377 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Curried Chicken Salad. Recipe source: USDA Center for Nutrition Policy and Promotion. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.