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Grilled Curry-Chicken Salad

Grilled Curry-Chicken Salad
 
Yield:
2 gal. or 32 servings, 1 cup each

Ingredients

Ingredients Weights Measures
boneless skinless chicken breasts, grilled, cut into thin strips 6 lb. -
onions, chopped 1 lb. 1 qt.
celery, chopped 1 lb. 1 qt.
green peppers, chopped 12 oz. 3 cups
red peppers, chopped 12 oz. 3 cups
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 1 lb. + 4 oz. 2-2/3 cups
curry powder 1-1/4 oz. 1/3 cup

Directions

COMBINE all ingredients.

REFRIGERATE several hours or until chilled.

K:52956v11:121238
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Nutritional Information

Nutrition Information

Calories
 170
Total fat
 8 g
Saturated fat
 1.5 g
Cholesterol
 55 mg
Sodium
 180 mg
Carbohydrate
 6 g
Dietary fiber
 1 g
Sugars
 2 g
Protein
 19 g
Vitamin A
 10 %DV
Vitamin C
 40 %DV
Calcium
 2 %DV
Iron
 6 %DV
Healthy Living Information
Good source of vitamin A or C
Diet Exchange
1 Vegetable + 2 Meat (L) + 1 Fat

Nutrition Bonus
Not only do the peppers add both color and crunch to this flavorful chicken salad, but they are also an excellent source of vitamin C.