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Add a photoI love chicken salad and I love waldorf salad. This combines both into a wonderful mixture that is even better on day two. If you aren't a fan of curry, just leave it out!
Ingredients
- 2 c leftover roast chicken diced
- 1 c celery diced
- 1 c apple diced
- 1 c seedless grapes chopped
- 1/2 c dry cranberries (Craisins) chopped
- 1/2 c toasted walnuts chopped
- 1/2 c jicama chopped (optional)
- 1/2 c flat leaf parsley chopped
- juice of 1 lemon
- 1 t curry power
- 1/2 c lite mayonaise
- salt & pepper to taste
- 1 head Bibb lettuce leaves- wash & dried
Directions
- In a large mixing bowl combine mayo, lemon juice and curry powder. Mix well.
- Taste to adjust to your desired level of curry/sweet/saltiness.
- Add chicken, celery, apples, grapes, cranberries, walnuts, jicama and parsley and toss to coat.
- Refrigerate until ready to serve.
- Serve on bed of Bibb lettuce leaves or other favorite leaf.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 4 servings | |
| Calories 471 | |
| Calories from Fat 326 | 69% |
| Total Fat 36.94g | 46% |
| Saturated Fat 6.22g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 443mg | 18% |
| Potassium 487mg | 14% |
| Total Carbs 16.32g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 10.4g | 7% |
| Protein 20.55g | 33% |
