Curried Chicken-Rice Salad


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Serves | Prep Time | Cook Time

Why I Love This Recipe

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


Ingredients You'll Need

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


Questions, Comments & Reviews


On the go? This works nicely if you just roll it up in a large lettuce leaf.


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