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Curried Chicken Salad

Featured in the Honolulu Star-Advertiser on June 29, 2016.
Recipe compliments of the Institute for Human Services.



Curried Chicken Salad

  • 1 cup low-fat plain yogurt
  • 2 teaspoons cider or rice vinegar
  • 2 teaspoons sugar
  • 2 teaspoons curry powder
  • 1 cup walnuts
  • 1 cup grapes, cut in half
  • 1 cup sliced celery
  • 2 Granny Smith apples, diced
  • 2 (6-ounce) cooked boneless skinless chicken breasts, diced
  • Salt and pepper to taste


In a large bowl, add all ingredients and combine well. Season with salt and pepper to taste. Refrigerate. Makes 4 servings.

Approximate Nutrient Analysis per serving (based on 4 full-size servings and not including salt to taste):
440 calories, 21 g fat, 3 g saturated fat, 75 mg cholesterol, 150 mg sodium, 33 g carbohydrate, 5 g fiber, 25 g sugar, 34 g protein


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