Evening Edge
What’s For Dinner?
DEL.ICIO.US
Quick Chicken Curry Salad
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Low cal: 
5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES OR LESS
Hardly a week goes by when a store-bought rotisserie chicken doesn't save me from some last-minute dinner emergency. Now that the novelty of tasty "fresh-roasted" chicken has worn off, my family is less interested in the once coveted leftovers from the bird.
I have been experimenting with transforming the meat into various cold salads, with outstanding results. Here's one of my latest versions: chicken curry. -- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 2
Ingredients:
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3 tablespoons reduced-fat mayonnaise
2 teaspoons curry powder, or to taste
1 tablespoon and 1 teaspoon Major Grey's Chutney
2 cups chopped cooked chicken
2 tablespoons SunMaid Fruit Bits
Instructions:
In a bowl, combine mayonnaise, curry powder and chutney and stir well to combine. Let sit for 5 minutes. Add chicken and fruit bits and stir to combine. Refrigerate for 15 minutes, or eat right away.
Notes:
To give it sweetness and texture, I use Major Grey's Chutney (available in the condiment section of supermarkets) and SunMaid Fruit Bits, the dried fruit mixture available near the raisins (which also work well). Added toppings could include chopped peanuts or shredded coconut.
Nutrition:
Per serving: 344 calories (percent of calories from fat, 34), 44 grams protein, 12 grams carbohydrates, 1 gram fiber, 13 grams fat (3 grams saturated), 127 milligrams cholesterol, 218 milligrams sodium.
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