skip to main content

Traditional Curried Chicken Salad

Featured in the Honolulu Star-Bulletin on May 28, 2008.



Traditional Curried Chicken Salad

  • 1 container (8 ounces) plain non fat yogurt
  • 8 ounces non-fat sour cream
  • 1/4 cup light or reduced fat mayonnaise
  • 3 tablespoons curry powder
  • 1 cup dried cranberries, roughly chopped
  • 1 granny smith apple, chopped
  • 1 Pacific Rose or Fuji apple, chopped
  • 1/4 cup shredded, sweetened coconut
  • 1 cup pecans, chopped
  • 2 sprigs Italian parsley, minced
  • 1 rotisserie chicken, chopped or shredded
  • Romaine, or green leaf, or red leaf, or Manoa lettuce leaves


In a large bowl, whisk together the yogurt, sour cream, mayonnaise, curry powder. Add the cranberries, apples, coconut, pecans, parsley; mix well. Add the chicken and mix well. To serve, spoon chicken salad into lettuce leaves and eat like a wrap. Makes 8 to 10 servings.

Approximate Nutrient Analysis per serving (based on 10 servings):
430 calories, 25 g fat, 5 g saturated fat, 85 mg cholesterol, 170 mg sodium, 27 g carbohydrate, 4 g fiber, 17 g sugar, 29 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.