Curried Chicken and Rice Salad

4 hours Prep: 10 minutes Cook: 30 minutes

255 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	cups	chicken	cooked, cut up
2	cups	rice	cooked, cooked
1	medium	celery stalk	thinly sliced, (about 1/2 cup)
1/4	cup	pimento stuffed green olives	sliced
2	tablespoons	onion	chopped
3	tablespoons	almonds	curried dressing
1/2	cup	yogurt	plain
1/2 - 3/4	teaspoon	curry powder
1/4	teaspoon	salt
1/8	teaspoon	allspice	ground
1/8	teaspoon	turmeric

Directions

Prepare Curried Dressing (yogurt, curry powder, salt, allspice and turmeric).

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 350F.

Bake in ungreased pan about 10 minutes, stirring occasionally, until golden brown.

Mix all ingredients.

6 servings.

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Nutrition Facts

Serving Size 89g

Amount per Serving

Calories 255 9% of calories from fat

	% Daily Value*
Total Fat 3.0g	4%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 3mg	1%
Sodium 111mg	5%
Total Carbohydrate 51.0g	17%
Dietary Fiber 1.0g	5%
Sugars 1.0g
Protein 6.0g	12%

Vitamin A	0%		Vitamin C	1%
Calcium	5%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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