 |
|
August
Recipe
|
|
Overnight
Curried
Chicken Salad
|
| 6
cups |
Romaine, torn into pieces |
1500
ml |
| 1
cup |
bean sprouts
|
250 mL |
| 1
cup |
thinly
sliced cucumber |
250
mL |
| 2 |
green
onions, thinly sliced
|
500
mL |
| 2
cups |
frozen
peas |
750
mL |
| 3
cups |
cooked
chicken, cubed |
250
mL |
| 1
cup |
1%
light sour cream |
50
mL |
| 1/4
cup |
ultra
light mayonaisse (25
cal per Tbsp/15mL) |
50
mL |
| 1
Tsp |
splenda |
10mL |
| 2
Tsp |
curry
powder |
5
mL |
| 1/4
Tsp |
ground ginger |
1
mL |
| cherry
tomatoes, snowpeas & parsley |
|
-
Spread lettuce in bottom of 1 L. glass
bowl. Layer with bean sprouts, cucumber,
snowpeas, onion, peas & chicken.
- In
a bowl, stir together sour cream, mayonaisse,
splenda, curry, and ginger. Decorate with
cherry tomatoes, snowpeas, parsley. Cover
and refrigerateovernight or until ready
to serve.
|
|
Yields
6 servings
1 serving = 1 ½ cups / 375 mL
215 calories
Total
Fat
3.2 grams = 13% Fat
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