Fruited Curry Chicken Salad

A colorful chicken salad combining red grapes, canned pineapple and celery in a mayo based orange and curry flavored dressing. Toasted almonds garnish the salad.

25% calorie reduction from traditional recipe

Chicken Salad:
2 cups cubed cooked chicken breast
1 cup halved red seedless grapes
1 cup well drained canned pineapple chunks
2/3 cup thinly sliced celery
1/2 cup Orange Curry Mayonnaise
1/4 cup toasted slivered almonds

Combine all ingredients, except almonds. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.

Just before serving, sprinkle almonds over top of salad.

Orange Curry Mayonnaise:

Makes about 2 cups

1 cup light or fat-free mayonnaise
1/2 cup orange juice concentrate, thawed*
2 tablespoons Equal Spoonful**
2 to 3 tablespoons reduced-fat milk
1 1/2 teaspoons curry powder

*Make remainder of concentrate into orange juice

**May substitute 3 packets Equal sweetener

Combine all ingredients, stirring with a wire whisk until blended. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.

Makes 6 servings

Nutrition information per serving: 228 cal., 16 g pro., 17 g carb., 11 g fat, 43 mg chol., 211 mg sodium

Food exchanges: 2 lean meat, 1 fruit, 1 fat