Try this Curried Chicken Salad with Raisins recipe, or contribute your own.
Suggest a better descriptionHeat safflower oil in large skillet low heat. Sprinkle chicken breasts with salt and place them in skillet. Set heavy plate atop the chicken breasts to weight them down so they cook evenly. Cook on 1 side for 5 min, turn over and weight down again and cook 3-4 min. Chicken should be firm but springy with no pink on edges. Transfer to a plate and chill them. Cut into 1 inch cubes. In large mixing bowl, toss chicken, raisins, carrot, onion, celery, lemon juice, curry powder, honey and mayo. Chill salad for at least 30 min. serve.
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 248 | ||
Calories from Fat: 61 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 71mg | 22 % | |
Sodium 162.6mg | 6 % | |
Potassium 506.3mg | 13 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 17.5g | ||
Protein 28.2g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 248
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