Healthified Curried Chicken Salad with Jicama
Healthified Curried Chicken Salad with Jicama
Provided by: live better america
total
prep
79% less total fat • 57% less cholesterol than the original recipe see the comparison. Crunchy jicama and celery mixed with creamy lemon yogurt, Asian flavors, and sweet fresh fruit add up to a delicious and refreshing hot-weather meal.
Ingredients
- 1 orange
- 3 cups cubed cooked chicken breast (about 1 pound)
- Fresh chives (optional)
- 1 1/2 cups seedless red grapes, halved
- 1/2 cup chopped jicama
- 1 cup thinly sliced celery
- 1/4 cup fat-free mayonnaise or salad dressing
- 1/4 cup light lemon cream pie yogurt or lemon burst yogurt
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon curry powder
- 3 small papayas, peeled, halved lengthwise, and seeded
Directions
- Peel and segment orange; halve or quarter each segment. In a large mixing bowl, combine orange, chicken, grapes, jicama, and celery.
- For dressing: In a small bowl, stir together mayonnaise, yogurt, soy sauce, and curry powder. Pour dressing over chicken mixture; toss gently to coat. Cover and chill for 1 to 24 hours. Serve in papaya halves and garnish with fresh chives, if desired.
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