Chicken Curry Salad

Makes:
4 servings
Time to Prepare:
0:15
Time to Cook:
0:15

Ingredients

  • 2 cup 
    Chicken, Light Meat
  • 1 cup 
    Celery
  • 1 tbls 
    Lemon Juice
  • 1 dash 
    Table Salt
  • 1 dash 
    Black Pepper
  • 1/4 cup 
    Sour Cream, reduced fat
  • 1/4 cup 
    Kraft Fat Free Mayo
  • 3/4 tsp 
    Curry Powder
  • 2 med 
    Egg
  • 4 cup 
    Looseleaf Lettuce
  • 1 cup 
    Cucumber, peeled
  • 2 med 
    Red Tomatoes

Directions

1. Boil 2 cups of water in a small saucepan. Add eggs and boil for 15 minutes. Run eggs under cold water to cool.

2. While eggs are cooking, combine chicken, celery, lemon juice, salt, and pepper.

3. Combine sour cream, mayonnaise, and curry powder; add to chicken and mix well.

4. Dice eggs and fold into chicken mixture. Cover and chill.

5. Just before serving, spoon chicken onto lettuce leaves; garnish with tomato wedges and cucumber slices.

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