Ingredients
-
2 cups cooked chicken breasts, cubed
-
1/2 cup celery, finely chopped
-
1 teaspoon fresh grated gingerroot
-
1 teaspoon curry powder
-
1/8 teaspoon cayenne pepper
-
1/3 cup low-fat mayonnaise
-
3 tablespoons cranberry-orange relish (bottled on shelf or fresh in deli section)
-
2 cups mixed baby greens
-
1 cup apple, chopped
Instructions
- In a large bowl, combine all ingredients except the greens.
- Toss well, cover, and chill for 15 minutes (or make the day before).
- Divide chicken salad in half and place each serving on top of mixed greens.