Cathy Wolz
What makes this week’s Health-e-Recipe for Curried Chicken Salad unusual? For one thing, several kinds of fruit are featured. Plum (or pluot — a hybrid plum and apricot), nectarine, apple and green grapes blend sweetly into the tangy curry dressing.
We keep it lower in fat by mixing the mayo with some low-fat plain yogurt, so that a sprinkling of almonds for garnish doesn’t break the calorie bank. The scallions and red onion add some sharp notes to this delicious dish.
Curry powder contains turmeric, a spice that supplies a phytochemical called curcumin. Researchers have found anti-inflammatory properties in curcumin, making it a booster of good health. You may not eat much in one sitting, but eating a little bit frequently – as with most green herbs and spices – can add more health protection to the vegetables, fruits, whole grains and beans that are the major part of The New American Plate model for cancer-fighting meals.
For more delicious cancer-fighting recipes, visit the AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipes.
