Chutney Curry Chicken Salad Recipe

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Chutney Curry Chicken Salad
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Ingredients:

Directions:

  1. Cook rice on stovetop in your preferred way.
  2. While rice cooks, chop chicken. Slice water chestnuts into slivers. Dice the green onions.
  3. Toast almonds in a saute pan on the stovetop, stirring carefully so they don't burn. About 10 minutes on medium heat.
  4. When rice is finished cooking, mix all ingredients in a large bowl, stirring gently and thoroughly. Refrigerate an hour or so. Eat in sandwiches or atop crackers. We like it on plain water crackers.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 550.62 Kcal (2305 kJ)
Calories from fat 324.42 Kcal
% Daily Value*
Total Fat 36.05g 55%
Cholesterol 29.44mg 10%
Sodium 1286.75mg 54%
Potassium 412.88mg 9%
Total Carbs 49.55g 17%
Sugars 16.76g 67%
Dietary Fiber 3.35g 13%
Protein 7.21g 14%
Vitamin C 12.1mg 20%
Iron 2mg 11%
Calcium 76.9mg 8%
Amount Per 100 g
Calories 288.94 Kcal (1210 kJ)
Calories from fat 170.24 Kcal
% Daily Value*
Total Fat 18.92g 55%
Cholesterol 15.45mg 10%
Sodium 675.22mg 54%
Potassium 216.66mg 9%
Total Carbs 26g 17%
Sugars 8.79g 67%
Dietary Fiber 1.76g 13%
Protein 3.78g 14%
Vitamin C 6.3mg 20%
Iron 1.1mg 11%
Calcium 40.4mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.3
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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