Diabetes Recipes

Curried Chicken Salad

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Curried Chicken Salad

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Nutrition Facts

Makes: 4 Serving(s)

Amount Per Serving

Calories: 202

Total Fat: 7g

Cholesterol: 80mg

Sodium: 340mg

Total Carbohyrdates: 5g

Dietary Fiber: 1g

Protein: 27g

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Make this for: Lunch

Category: Salads

This Recipe Makes: 4 Serving(s)


Good for your heart and your health, this dressing boasts curry, pepper and cayenne seasoned dressing over a chicken salad with celery and green bell pepper. Curry powder is actually a mix of up to 20 spices including: cardamon, ginger, fenugreek, chiles, cinnamon, cloves, coriander, cumin fennel seeds and turmeric. Curry powder can have more spices added to the mixture to suit the tastes of a particular individual.

What you'll need

  • 1/2 cup fat-free, cholesterol-free or light, reduced-calorie mayonnaise dressing (dressing ingredients)
  • 1 tbsp. fresh lemon juice (dressing ingredients)
  • 2 tsp. rice vinegar or white vinegar (dressing ingredients)
  • 1/2 tsp. curry powder (dressing ingredients)
  • 1/4 tsp. salt (dressing ingredients)
  • 1/8 tsp. pepper (dressing ingredients)
  • 1/8 tsp. cayenne (dressing ingredients)
  • 2 cup celery ribs, chopped
  • 8 med thin strips green bell pepper (optional)
  • 4 cup cubed, cooked chicken, white meat only, skin and all visible fat removed


  • Step 1
    In a large bowl, whisk together dressing ingredients.
  • Step 2
    Stir in chicken and celery. Cover and refrigerate for at least 30 minutes.
  • Step 3
    To serve, garnish with bell pepper.

Diabetic Exchanges

  • Non-Starchy Vegetables: 1
  • Meats & Meat Substitutes: 3