Curried chicken and rice salad ^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Fresh pineapple |
| 1½ | cup | Cold cooked white or brown rice |
| 1½ | cup | Cubed cooked chicken or turkey |
| 1 | cup | Sliced celery |
| ¼ | cup | Raisins |
| ½ | cup | Plain nonfat yogurt |
| ¼ | cup | Reduced calorie mayonnaise |
| 2 | tablespoons | Skim milk |
| 1 | teaspoon | Curry powder |
| ½ | teaspoon | Instant chicken bouillon |
Directions
Prepare pineapple (quarter and scoop out insides); cover and chill till serving time. chop enough fruit to equal 1 cup. Cover and chill remaining fruit for another use. Combine pineapple, rice, chicken, celery and raisins in a medium bowl. For dressing, combine yogurt, mayonnaise, milk, curry powder and bouillon. Pour over chicken and toss to coat. Cover and chill 30 minutes to 24 hours. To serve, stir in an additional 1-2 tablespoons skim milk if needed to moisten.
Divide among pineapple boats. 4 servings.
Per serving: 312 cal., 11g fat, 54mg chol., 309mg sodium, 33g carb., 1g fiber, 20g pro., 1 fruit, 1 bread, 2½ meat and 1 fat exchanges.
BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw 1-95. Submitted By CAROLYN SHAW On 02-13-95