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Ingredients |
- 12 oz. chicken tenders
- Vegetable oil spray
- ¼ cup fat-free or light sour cream
- 2 tablespoons fat-free half-and-half or milk
- 2 tablespoons fat-free or light mayonnaise
- ½ teaspoon curry powder (optional)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup halved seedless grapes
- 1 medium rib of celery, thinly sliced
- ½ cup finely chopped red onion
- ¼ cup finely chopped dried apricots
- ¼ cup finely chopped walnuts
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Directions |
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- Discard all visible fat from the chicken.
- Heat a large nonstick skillet over medium heat.
- Remove skillet from heat and lightly spray with vegetable oil. (Be careful not to spray near gas flame.)
- Cook the chicken for 5 minutes on each side, or until no longer pink in the center.
- Transfer chicken to cutting board to cool.
- In a medium bowl, whisk together sour cream, half-and-half, mayonnaise, curry, salt and pepper until blended.
- Stir in the remaining ingredients (except the chicken.)
- Chop the cooled chicken into bite-sized pieces. Stir into salad.
- Serve or cover and refrigerate for up to 24 hours.
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