Curried chicken & rice salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cut-up cooked chicken |
| 2 | cups | Cold cooked rice |
| 1 | medium | Stalk celery, thinly sliced (about 1/2 Cup) |
| ¼ | cup | Sliced pimiento stuffed olives |
| 2 | tablespoons | Chopped onion |
| 3 | tablespoons | Slivered almonds, toasted Curried Dressing |
| ½ | cup | Yoplait Original plain yogurt |
| ½ | To 3/4 teaspoon curry powder | |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground allspice |
| ⅛ | teaspoon | Ground turmeric |
| 6 | servings. | |
Directions
Prepare Curried Dressing. Cover and refrigerate at least 4 hours but no longer than 24 hours. Mix chicken, rice, celery, olives and onion.
Toss with dressing until evenly coated. Spoon onto lettuce leaves if desired. Sprinkle with almonds. Almonds To toast almonds, heat oven to 350!. Bake in ungreased pan about 10 minutes, stirring occasionally, until golden brown.
Mix all ingredients.
From the files of Al Rice, North Pole Alaska. Feb 1994