Curry Chicken Salad

Curry Chicken Salad
20 g
Protein
351
Calories
31.5 g
Carbs
17 g
Total Fat
1.5 oz
EQ WGR Grain
2.5 oz
Meat / Meat Alternative

Prep Time

30 min

Ingredients

10 Each

  • Flatbread, WGR, frozen
  • 1 ¼ pounds chicken, fully cooked, diced
  • ¾ cup yogurt, Greek, plain, low-fat
  • ½ cup mayonnaise
  • 1 tablespoon and 1 teaspoon curry powder
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ½ cup apple, green, ½” diced
  • ¼ cup cilantro, fresh, chopped
  • ¼ cup onion, red, raw, ¼” diced
  • 2 ½ cups lettuce, romaine, shredded

 

40 Each

  • Flatbread, WGR, frozen
  • 5 pounds chicken, fully cooked, diced
  • 3 cups yogurt, Greek, plain, low-fat
  • 2 cups mayonnaise
  • ¼ cup and 1 tablespoon curry powder
  • ¼ cup lemon juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups apple, green, ½” diced
  • 1 cup cilantro, fresh, chopped
  • 1 cup onion, red, raw, ¼” diced
  • 2 quarts and 2 cups lettuce, romaine, shredded

Nutrition Facts

per serving

Calories: 351
Protein: 20 g
Carbohydrate: 31.5 g
Dietary Fiber: 4 g
Total Fat: 17 g
Saturated Fat: 2 g
Cholesterol: 51 mg
Sodium: 571 mg

Instructions

Critical Control Point (CCP): No bare-hand contact with ready-to-eat food.

  1. Thaw flatbread at room temperature.
  2. Thaw chicken in refrigerator overnight.

    CCP: Hold at 41° F or below.

    CCP: No bare-hand contact with ready-to-eat food.

  3. Combine Greek yogurt, mayonnaise, curry powder, lemon juice, salt and black pepper in a large bowl. Mix thoroughly. Add apples, cilantro, onion and chicken. Mix gently until all ingredients are coated with the yogurt mixture.

    CCP: Hold at 41° F or below.

    CCP: No bare-hand contact with ready-to-eat food.

  4. To assemble flatbread sandwich, spoon a #12 disher of chicken salad mixture onto one half of each flatbread. Spread chicken salad to cover the half. Top with 1/4 cup shredded romaine lettuce, then fold in half. Serve immediately. Avoid holding for long periods of time to prevent sandwich from becoming soggy.

    CCP: Hold and serve at 41° F or below.

Tip

  • See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.

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