Curried Chicken Salad Cups |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 7 |
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I love preparing this crisp salad for lunch meetings! Combining crunchy fruit, slivered almonds and chicken, this salad will get rave reviews. Judy Ross, Freeport, Illinois Ingredients:
3 cups cubed cooked chicken breast |
1 cup dried cranberries |
2 celery ribs, sliced |
1/2 cup chopped red onion |
1/2 cup chopped tart apple |
1/3 cup slivered almonds, toasted |
1/4 cup flaked coconut |
dressing: |
2/3 cup fat-free mayonnaise |
3 tablespoons lemon juice |
1 teaspoon fennel seed, crushed |
1 teaspoon curry powder |
1 teaspoon honey |
1/8 teaspoon ground cinnamon |
14 lettuce leaves |
Directions:
1. In a large bowl, combine the first seven ingredients. In a small bowl, whisk the mayonnaise, lemon juice, fennel seed, curry, honey and cinnamon; pour over chicken mixture and toss to coat. Serve on lettuce leaves. Yield: 7 servings.
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