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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Spice up a plain chicken salad with curry powder and add grapes for sweetness and chopped walnuts for crunch. Serve the salad in radicchio cups for an elegant presentation. Ingredients:
1 cup walnut halves |
4 cups diced cooked chicken (about 12 oz.) |
1 cup seedless red grapes, halved crosswise |
1 large celery rib, halved lengthwise and thinly sliced crosswise |
2 scallions, trimmed and thinly slice |
1/2 cup mayonnaise |
1/3 cup plain low-fat yogurt or sour cream |
1 tablespoon distilled white vinegar |
1/4 teaspoon curry powder |
1/4 teaspoon pepper |
6 radicchio cups |
4 cups mixed baby greens (about 3 oz.) |
Directions:
1. Preheat oven to 375°F. Spread walnuts on a shallow baking sheet and roast in oven until toasted, about 10 minutes. Let cool.
2. Coarsely chop walnuts and transfer 3/4 cup of them to a bowl with chicken, grapes and celery; toss.
3. In a small bowl, whisk together scallions, mayonnaise, yogurt, vinegar, curry powder and pepper. Scrape mixture over chicken mixture and toss well.
4. To serve, arrange a radicchio cup in center of a plate. Fill radicchio with chicken salad. Arrange greens around radicchio. Sprinkle remaining nuts on top of salad.
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