Curried Chicken and Potato Salad

Curried Chicken and Potato Salad

Sue Prichard

Great to take to a BBQ.

  • 4 medium potatoes
  • 1 tbsp. healthy oil / spray oil
  • 350g chicken breast
  • 1 iceberg lettuce
  • 4 sticks celery
  • 225g tin pineapple pieces in juice
  • ½ cup lite sour cream
  • 2 tbsp. low fat mayonnaise
  • 1 tbsp. curry powder
  • ½ cup skim milk
  • salt and pepper to taste

Cut each potato into 8 pieces and boil until tender.  Drain and place aside to cool.  Whilst potatoes are cooking coat chicken in oil or spay fry pan or grill pan and cook chicken for 10 mins or until cooked through. Roughly chop lettuce.  Thinly slice celery sticks.  Drain pineapple pieces.   To assemble salad place lettuce in a salad bowl.  Add in celery, cooled potatoes, pineapple and sliced chicken.  To make dressing combine sour cream, mayonnaise, curry powder and just enough milk to thin slightly.  Dress salad with dressing and serve.  

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