Yield: 4 Servings
Measure | Ingredient |
---|---|
2 cups | Long Grain Rice; cooked |
3 cups | Cooked Chicken; cubed |
3 \N | Hard cooked eggs; cut in wedges |
2 mediums | Tomatoes; cut in sm. wedges |
2 larges | Dill pickles; cubed |
½ cup | Celery; chopped |
8 ounces | Frozen peas |
\N \N | Lettuce |
\N \N | **Fluffy Dressing** |
1½ cup | Mayonnaise |
1 teaspoon | Curry Powder |
½ cup | Whipping Cream; whipped |
In large bowl, combine rice, chicken, eggs, tomatoes, pickles, celery and peas. Add one-half of Fluffy Dressing. Mix gently. Line salad bowl with lettuce; spoon salad into bowl. Garnish with remaining dressing.
FLUFFY DRESSING: In small bowl, combine mayonnaise and curry powder. Fold in whipped cream. If desired, add 2 tablespoons pickle juice to dressing.
Variation: Cubed ham can be substituted for chicken; substitute prepared horseradish or dry mustard for curry powder.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 05, 1998