Grilled Curry-Chicken Salad

Grilled Curry-Chicken Salad
Yield:
32 servings, 1 cup (250 mL) each

Ingredients

Ingredients Weights Measures
Kraft Mayo Calorie-Wise Real Mayonnaise 1-1/4 lb. [565 g] 2-2/3 cups [650 mL]
curry powder 1-1/4 oz. [35 g] 1/3 cup [75 mL]
boneless skinless chicken breasts, grilled, cut into thin strips 6 lb. [2.7 kg]
onions, chopped 1 lb. [450 g] 1 qt. [1 L]
celery, chopped 1 lb. [450 g] 1 qt. [1 L]
green peppers, chopped 12 oz. [340 g] 3 cups [750 mL]
red peppers, chopped 12 oz. [340 g] 3 cups [750 mL]
Kraft Mayo Calorie-Wise Real Mayonnaise 10 oz. [285 g] 1-1/3 cups [325 mL]
curry powder 3 Tbsp. [45 mL]
boneless skinless chicken breasts, grilled, cut into thin strips 3 lb. [1.4 kg]
onions, chopped 8 oz. [225 g] 2 cups [500 mL]
celery, chopped 8 oz. [225 g] 2 cups [500 mL]
green peppers, chopped 6 oz. [170 g] 1-1/2 cups [375 mL]
red peppers, chopped 6 oz. [170 g] 1-1/2 cups [375 mL]

Directions

Mix mayonnaise and curry powder until blended.

Combine remaining ingredients in large bowl. Add mayonnaise mixture; mix lightly.

Refrigerate 2 hours or until chilled.

Kraft Kitchens Tips

Make Ahead
Salad can be refrigerated up to 8 hours before serving.

556543 : 132849

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Nutritional Information
Calories
 160
Total fat
 6 g
Saturated fat
 1 g
Cholesterol
 50 mg
Sodium
 150 mg
Carbohydrate
 5 g
Dietary fibre
 1 g
Sugars
 2 g
Protein
 20 g
Vitamin A
 4 %DV
Vitamin C
 40 %DV
Calcium
 2 %DV
Iron
 8 %DV