This vegetarian nod to the classic curried chicken salad is perfect for spreading on toasted whole-wheat bread or scooping onto a pile of crispy salad greens for lunch.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
- 3 tablespoons low-fat plain yogurt
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons prepared mango chutney
- 2 teaspoons hot curry powder, preferably Madras
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- One 14-ounce package extra-firm water-packed tofu, drained, rinsed and finely crumbled (see Ingredient note)
- 2 stalks celery, diced
- 1 cup red grapes, sliced in half
- 1/2 cup sliced scallions
- 1/4 cup chopped walnuts
- Ingredient Note: We prefer water-packed tofu from the refrigerated section of the supermarket. Crumbling it into uneven pieces creates more surface area, improving the texture and avoiding the blocky look that turns many people away.
Whisk the yogurt, mayonnaise, chutney, curry powder, salt and pepper in a large bowl. Stir in the tofu, celery, grapes, scallions and walnuts.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
140 calories; 8g total fat; 1g total saturated fat; 2mg cholesterol; 241mg sodium; 13g carbohydrates; 2g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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