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Curry Tuna or Chicken Salad
Try this main dish salad on a hot summer day. The taste of the curry and the crunch of water chestnuts make this dish especially good.

1 teaspoon dried or 1 tablespoon fresh minced onion
1 tablespoon lemon juice
2 cans (6 ounces each) water-packed tuna, drained
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup light mayonnaise
2 teaspoons lite soy sauce
1 teaspoon curry powder
Lettuce leaves
directions
Mix onion with lemon juice and let sit for five minutes. Combine tuna and water chestnuts in a small bowl.

Make dressing by mixing mayonnaise, onion, lemon juice, soy sauce and curry. Combine dressing with tuna and water chestnuts. Serve on a bed of lettuce.

Variation:
Toasted Tuna Sandwich: Spread 1/2 cup of tuna salad on half of a toasted whole grain English muffin. Heat under broiler until hot.

Makes 3 cups (four servings).

Note: 12 ounces of cooked and cubed chicken can be substituted for the tuna.

suggestions
Each Serving (3/4 cup): Carb Servings: 0; Exchanges: 1 vegetable, 3 very lean meat, 1/2 fat; calories 155, total fat 6g, saturated fat 1g, cholesterol 36mg, sodium 473mg, total carbohydrate 5g, dietary fiber 1g, sugars 1g, protein 19g

Recipe from Quick & Healthy Low-fat, Carb Conscious Cooking (ScaleDown Publishing, 2004) by Brenda J. Ponichtera.