Crunchy Curried Chicken Salad
Yield
6 servingsPrep
10 minCook
0 minReady
10 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
chicken
cooked |
|
| 3 | cups |
rice
cooked |
|
| 22 | ounces |
mandarin oranges
|
|
| ½ | medium |
red onion
|
|
| 1 | each |
celery stalks
sliced |
|
| ¾ | cup |
yogurt
|
|
| ¼ | cup |
honey
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
curry powder
|
|
| ¼ | teaspoon |
salt
|
|
| ⅓ | cup |
peanuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
chicken
cooked |
|
| 7.1E+2 | ml |
rice
cooked |
|
| 635.8 | ml/g |
mandarin oranges
|
|
| 0.5 | medium |
red onion
|
|
| 1 | each |
celery stalks
sliced |
|
| 177 | ml |
yogurt
|
|
| 59 | ml |
honey
|
|
| 3E+1 | ml |
lemon juice
|
|
| 5 | ml |
curry powder
|
|
| 1.3 | ml |
salt
|
|
| 79 | ml |
peanuts
|
|
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.
