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Nutrition Facts
Serving Size 141 g
(Approx. 8 Servings)
Amount Per Serving
Calories 280 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 60 mg 3%
Total Carbohydrate 15 g 5%
Dietary Fiber 2 g 8%
Sugars 10 g
Protein 14 g
Vitamin A 2% Iron 4%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken Curry Salad

Prep Time
1 hour
Cook Time
20 minutes
Total Time
1 h 20 m
6  People


Recipe makes 6 Servings

1 Lb H-E-B Natural Breast Boneless Skinless
1/4 cup(s) Mccormick Curry Powder
1 cup(s) green grapes, halved
1 cup(s) red grapes, halved
1/2 cup(s) H-E-B Extra Virgin Olive Oil
1/2 cup(s) red onion, diced
1/2 cup(s) Hill Country Fare Natural Almonds Sliced
2 Tbsp Adams Reserve Garam Masala
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Flatten chicken to even thickness. Coat chicken with small amount of oil.
Heat skillet over medium heat, add just enough additional oil to coat bottom of skillet. Cook chicken until juices run clear (165°F). Set aside to cool.
Once cooled, cut into cubes.
Add chicken, grapes, celery, onion, almonds, Garam Masala and mayo into large bowl. Blend well. Let cool for 30 minutes before serving.



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