Fruited Curry Chicken Salad [Diabetic]


1/4 cup light or fat free mayonnaise
2 tablespoons frozen orange juice concentrate, thawed*
1 1/2 teaspoons low fat milk
1 1/2 teaspoons Equal Spoonful**
1/4 teaspoon curry powder
2 cups cubed cooked chicken breast
1 cup halved red seedless grapes
1 cup well drained canned pineapple chunks
2/3 cup thinly sliced celery
1/4 cup toasted slivered almonds


1. For Dressing, combine all ingredients, stirring with a wire whisk until blended.
2. Combine all Salad ingredients except almonds. Gently toss with Dressing. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.
3. Just before serving, sprinkle almonds over top of salad.

Helpful Hints:

Makes 6 servings.
* Make remainder of concentrate into orange juice.
** May substitute 1 packet Equal sweetener
Nutrition information per serving:
calories 228 protein 16 g carbohydrate 17 g
fat 11 g cholesterol 43 mg sodium 211 mg
Food Exchanges: 2 lean meat, 1 fruit, 1 fat.
A colorful chicken salad combining red grapes, canned pineapple and celery
in a mayo based orange and curry flavored dressing. Toasted almonds garnish the salad.

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