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Curried Chicken & Pasta Salad
Makes 2 servings
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Ingredients
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1/4
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cup fat-free reduced-sodium chicken broth
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1
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teaspoon cornstarch
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1/2
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teaspoon curry powder
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1
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teaspoon reduced-sodium soy sauce
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1/8
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teaspoon red pepper flakes
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Nonstick cooking spray
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1
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green onion, sliced
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1
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clove garlic, minced
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1
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cup broccoli florets
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1/3
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cup carrot slices
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1
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teaspoon olive oil
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4
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ounces boneless skinless chicken breast, cut into bite-size pieces
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2/3
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cup cooked small shell pasta
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1/2
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cup sliced celery
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1/3
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cup dried cranberries or tart cherries
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1/4
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cup fat-free honey Dijon salad dressing
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Salt
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2
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lettuce leaves
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1. Stir together broth, cornstarch, curry powder, soy sauce and red pepper. Set aside.
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2. Spray nonstick wok or medium nonstick skillet with cooking spray. Heat over medium-high heat. Add onion and garlic; stir-fry 1 minute. Remove from wok to bowl.
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3. Add broccoli and carrots to wok; stir-fry 2 to 3 minutes or until crisp-tender. Remove from wok to bowl.
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4. Add oil to wok; add chicken and stir-fry 2 to 3 minutes or until no longer pink. Stir broth mixture. Add to wok. Cook and stir until sauce comes to a boil and thickens slightly. Add to vegetable mixture. Cool 15 minutes.
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5. Toss chicken mixture, pasta, celery, cranberries and salad dressing. Season to taste with salt. Cover and refrigerate 1 to 24 hours. Serve on lettuce leaves.
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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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322
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Calories from Fat
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11 %
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Total Fat
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4 g
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Saturated Fat
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1 g
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Cholesterol
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29 mg
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Carbohydrate
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55 g
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Fiber
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5 g
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Protein
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18 g
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Sodium
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517 mg
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Dietary exchanges
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3 Starch
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2 Vegetable
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1 Meat
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