SKINNY CURRIED CHICKEN SALAD WITH JICAMA

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Skinny Curried Chicken Salad with Jicama image

79% less total fat • 57% less cholesterol than the original recipe. Crunchy jicama and celery mixed with creamy lemon yogurt, Asian flavors, and sweet fresh fruit add up to a delicious and refreshing hot-weather meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 11

1 orange
3 cups cubed cooked chicken breast (about 1 pound)
1 1/2 cups seedless red grapes, halved
1/2 cup chopped jicama
1 cup thinly sliced celery
1/4 cup fat-free mayonnaise or salad dressing
1/4 cup Yoplait® Light Fat Free lemon cream pie yogurt or Yoplait® Original lemon burst yogurt
2 teaspoons reduced-sodium soy sauce
1 teaspoon curry powder
3 small papayas, peeled, halved lengthwise, and seeded
Fresh chives (optional)

Steps:

  • Peel and segment orange; halve or quarter each segment. In a large mixing bowl, combine orange, chicken, grapes, jicama, and celery.
  • For dressing: In a small bowl, stir together mayonnaise, yogurt, soy sauce, and curry powder. Pour dressing over chicken mixture; toss gently to coat. Cover and chill for 1 to 24 hours. Serve in papaya halves and garnish with fresh chives, if desired.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

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