Curried Chicken Salad On Nan Recipe

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Servings: 4

Ingredients

Cost per serving $1.87 view details

Directions

  1. Place chicken legs, chicken stock and minced lemon grass in a medium saucepan. Bring the stock to a gentle simmer over low heat. Poach the chicken for 30 to 40 min till cooked through. Remove from the stock and cold. Remove the skin and bones and shred the meat into bite-sized pcs.
  2. While the chicken is cooking, stir together the yogurt, lime zest, lime juice and curry pwdr. Add in the green onions, red pepper, celery, minced cilantro and salt. Gently stir in the shredded chicken.
  3. Place the nan in a 350-degree oven on the rack and heat till hot but still flexible, 1 to 2 min. Don't allow it to crisp.
  4. Place each piece of nan on a plate and spoon one-half c. of chicken salad on top. Sprinkle with 1 Tbsp. minced peanuts and lay 2 sprigs cilantro on top, extending out the sides. Roll the nan around the filling.
  5. This recipe yields 4 servings.
  6. Comments: Nan bread is available at Indian restaurants and Indian markets and specialty stores including Trader Joe's.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 386g
Recipe makes 4 servings
Calories 195  
Calories from Fat 99 51%
Total Fat 11.05g 14%
Saturated Fat 4.37g 17%
Trans Fat 0.04g  
Cholesterol 38mg 13%
Sodium 1026mg 43%
Potassium 536mg 15%
Total Carbs 11.59g 3%
Dietary Fiber 2.8g 9%
Sugars 5.63g 4%
Protein 13.28g 21%
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