CURRIED CHICKEN-RICE SALAD

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt or sour cream
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 3 cups cold cooked rice
  • 2 cups cut-up chicken
  • 2 medium stalks celery, sliced (1 cup)
  • 1 small bell pepper, chopped (1/2 cup) red was yummy
  • 1 can (15 1/4 oz) pineapple chunks, drained
  • Salad greens
  • 2 medium tomatoes, cut into wedges

Directions

  • Mix mayonnaise, yogurt, curry powder, ginger, salt and cayenne pepper in a large bowl.
  • Stir in rice, chicken, celery, bell pepper and pineapple.
  • Cover and refrigerate about 2 hours.
  • Just before serving, line 6 salad plates with salad greens.
  • Divide salad evenly among plates.
  • Garnish with tomato wedges.
  • Serves 6
  • Calories 310, calories from fat 90, fat g 10, saturated g 2, cholesterol mg 40, sodium mg 270, carbohydrate g 39, dietary figer g 2, protein g 18

Notes

I can't remember where I got this recipe from. I think it came from one of the Martha Stewart magazines a few years back

Categories: Lunch  Misc. Salad  Poultry  Rice  Salad 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!