In a medium saucepan, boil chicken strips in chicken stock or water (chicken stock adds more flavor). When the chicken can be shredded with a fork, drain broth. Allow chicken to rest for 10 minutes and then shred with a fork.
Place shredded chicken in a large bowl and mix in remaining ingredients adjusting amounts of mayonnaise and curry to taste.
Chill chicken salad until very cold and serve on bread of choice.
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|Serving Size: 1 Serving (61g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 120 (86%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 14mg||4 %|
|Sodium 335.2mg||12 %|
|Potassium 84.4mg||2 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 3.8g|
|Protein 0.5g||1 %|
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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: 139
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