Try this Curried Chicken Salad recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees. Place chicken breasts in a baking dish; sprinkle with 1/4 tsp salt and pepper; Bake 28-30 minutes or until chicken is done; cool and shred with 2 forks. Combine chicken, cranberries, green onions, and almonds in a medium bowl. Stir together mayo, curry powder, lemon juice, honey, remaining salt and pepper in another bowl. Pour over chicken mixture; mix gently. Place one lettuce leaf into each pita half; divide chicken salad evenly among pitas.
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 49 | ||
Calories from Fat: 19 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.6mg | 0 % | |
Potassium 63.9mg | 2 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 6.8g | ||
Protein 1.1g | 2 % | |
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: 49
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