Crunchy curried chicken salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked chicken cubes |
| 3 | cups | Cooked rice |
| 22 | ounces | Canned mandarin oranges drained |
| ½ | medium | Red onion; sliced |
| 1 | Celery rib; thinly sliced | |
| ¾ | cup | Nonfat plain yogurt |
| ¼ | cup | Honey |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Curry powder |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Chopped dry-roasted peanuts (unsalted) |
Directions
Combine chicken, rice, oranges, onion and celery in large bowl; cover and refrigerate until chilled. Combine yogurt, honey, lemon juice, curry and salt in small bowl; stir until well combined. Cover and refrigerate until chilled. To serve, pour dressing over salad; toss gently until well combined. Sprinkle with peanuts.
Each serving provides: * 376 calories * 25 g. protein * 9 g. fat * 2 g. saturated fat * 50 g. carbohydrate * 1 g. dietary fiber * 57 mg.
cholesterol * 383 mg. sodium
Source: Rice & Chicken - New Ideas for Old Favorites Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias