Caribbean chicken salad

Yield: 6 servings

Measure Ingredient
2 cups Cooked chicken or turkey, diced
3 cups Cooked rice, cooled
1 cup Celery, finely sliced
¼ cup Green pepper, chopped
8 ounces Pineapple, crushed, unsweetened
2 tablespoons Pimiento, sliced
½ cup Yogurt, nonfat
¼ cup Mayonnaise
1½ tablespoon Lemon juice
1 teaspoon Curry powder
½ teaspoon Salt
¼ teaspoon Pepper

Combine chicken, rice, celery, green pepper, pineapple and pimiento.

In small bowl or jar, blend remaining ingredients. Stir vigorously or shake to blend. Pour over chicken mixture. Toss lightly until well mixed. Chill.

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