Try this Curried Chicken Salad recipe, or contribute your own.Suggest a better description
From: Fit for Life (slightly altered) In a large bowl, combine lettuce, sprouts, spinach, and arugula or cilantro. Break and discard tough ends from asparagus, and cut into 1-inch diagonally cut pieces. Drop asparagus into boiling water. Boil for 3-4 minutes or until it turns bright green. Remove from boiling water, and put into ice-water to stop cooking. Pour the boiling water over the slivered carrots and allow them to blanch for 1-2 minutes. Drain. Add chicken, asparagus, and carrots to salad greens. DRESSING: In small bowl, combine yogurt, lemon juice, mayonnaise, and honey. Whisk until creamy. Add curry powder, basil, scallion, and salt and pepper to taste. Whisk again. Pour over salad and toss. Makes 1 very large or 2 moderate size salads Posted to Digest eat-lf.v097.n178 by "Tina D. Bell"
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|Serving Size: 1 Serving (1316g)|
|Recipe Makes: 1|
|Calories from Fat: 712 (57%)|
|Amt Per Serving||% DV|
|Total Fat 79.1g||105 %|
|Saturated Fat 21.2g||106 %|
|Monounsaturated Fat 30.8g|
|Polyunsanturated Fat 20.5g|
|Cholesterol 344.9mg||106 %|
|Sodium 1091.7mg||38 %|
|Potassium 2538.8mg||67 %|
|Total Carbohydrate 43.7g||13 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 30.3g|
|Protein 96.5g||138 %|
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Calories per serving: 1259
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