Low-Fat Chicken Salad Recipe with Curry & Apricots

By CarolineNGa

Ingredients

• 2 cooked skinless, boneless chicken breasts, diced
• 10 dried apricots, cut into small pieces
• 1 stalk celery, diced
• 1 green onion, thinly sliced
• 1/4 cup + 2 tbsp plain, nonfat Greek yogurt
• 1 1/4 tsp curry powder
• 1/4 - 1/2 tsp salt, to taste*
• Pepper, to taste
• 1/4 tsp ground pepper
• Makes 3 cups

Details

Servings 6
Preparation time 10mins
Cooking time 10mins
Adapted from cookincanuck.com

Preparation

Step 1

For the chicken, I poached two chicken breasts and then chopped the meat once it cooled. To make things even easier, use the breasts from a store-bought roasted chicken.

In a medium-sized bowl, mix together the chicken, dried apricots, celery, green onion, Greek yogurt, curry powder and salt.

Notes:

Calories 119.9 / Total Fat 2.2g / Saturated Fat 0.6g / Cholesterol 48.8g / Sodium 154.8g / Total Carbohydrates 4.9g / Fiber 0.8g / Sugars 3.7g / Protein 19.4g / WW (Old Points) 2 / WW (Points+) 3 *Nutritional information includes 1/4 tsp salt