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CURRIED CHICKEN AND ARTICHOKE SALAD
The perfect cure for boring salads |
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1 can (10 ounces) chunk white-meat chicken, drained
1 jar (6 ounces) marinated artichoke hearts, chopped and drained
1/2 cup raisins
1/2 cup light mayonnaise
1 tablespoon rice vinegar
1 teaspoon curry powder
1/4 teaspoon garlic powder
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Combine chicken, artichoke hearts and raisins in a medium bowl. Separately blend mayonnaise, vinegar, curry powder and garlic powder, and gently blend into chicken mixture. Serve, or cover and refrigerate for up to 24 hours, if desired.
Servings: 4
Nutritional Information Per Serving: Calories 290; Total fat 16g; Saturated fat 2.5g; Cholesterol 60mg; Sodium 510mg; Total carbohydrate 22g; Fiber 3g; Protein 17g; Vitamin A 2%DV*; Vitamin C 0%DV; Calcium 2%DV; Iron 8%DV * Daily Value
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Preparation Time: 5 minutes |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Canned Food Fan
United States |
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| This recipe has been viewed 2544 times. |
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