4 Serves
22 Mins
Drain the canned chicken thoroughly and transfer it into a large mixing bowl.
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ChineseVitamin E
6 mg / 15 mgVitamin K
82 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
124 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
91 mg / 420 mgPhosphorus
380 mg / 1,250 mgPotassium
986 mg / 4,700 mgSodium
722 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
12 g / 28 gSugar
18 g / 50 gSaturated Fat
6 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Add mayonnaise to the chicken, adjusting the amount to reach your desired level of creaminess.
Season the mixture lightly with salt and black pepper, keeping in mind that more intense seasoning will be added later.
Dice the celery, carrots, and cucumber into small, uniform pieces, and halve the red grapes. Add these to the bowl and stir until well combined.
Incorporate the curry powder and turmeric powder into the salad, starting with a small amount and tasting as you go to achieve the perfect flavor profile.
Cover the bowl and refrigerate for at least one hour to allow the flavors to meld together.
Serve the chilled curry chicken salad over a bed of fresh mixed greens.
4
g8
g11
g
Indian