Crunchy Curried Chicken Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Cooked chicken cubes,
3 cup: Cooked rice,
22 ounce: Canned mandarin oranges, drained
1/2 medium: Red onion, sliced
1: Celery rib, thinly sliced
3/4 cup: Nonfat plain yogurt,
1/4 cup: Honey,
2 tbsp: Lemon juice,
1 tsp: Curry powder,
1/4 tsp: Salt,
1/3 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
Source from luhu.jp
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
Source from luhu.jp