Curried Chicken Salad Cups Recipe


MethodMain Ingredient


 Cooked cubed chicken breast3 Cup (48 tbs)
 Dried cranberries1 Cup (16 tbs)
 Celery ribs2 , sliced
 Chopped red onion1⁄2 Cup (8 tbs)
 Chopped tart apple1⁄2 Cup (8 tbs)
 Slivered almonds1⁄3 Cup (5.33 tbs), toasted
 Flaked coconut1⁄4 Cup (4 tbs)
For dressing
 Fat free mayonnaise2⁄3 Cup (10.67 tbs)
 Lemon juice3 Tablespoon
 Fennel seed1 Teaspoon, crushed
 Curry powder1 Teaspoon
 Honey1 Teaspoon
 Ground cinnamon1⁄8 Teaspoon
 Lettuce leaves14

Nutrition Facts

Serving size: Complete recipe

Calories 2128 Calories from Fat 766

% Daily Value*

Total Fat 87 g134.5%

Saturated Fat 27.1 g135.7%

Trans Fat 0 g

Cholesterol 189 mg

Sodium 3262.1 mg135.9%

Total Carbohydrates 253 g84.4%

Dietary Fiber 24.5 g98.2%

Sugars 134.2 g

Protein 83 g165.4%

Vitamin A 221.8% Vitamin C 357.4%

Calcium 42.1% Iron 56.1%

*Based on a 2000 Calorie diet


In a large bowl, combine the first seven ingredients.
In a small bowl, combine the mayonnaise, lemon juice, fennel seed, curry, honey and cinnamon; add to chicken mixture and mix well.