Crunchy Curried Chicken Salad
Yield
6 servingsPrep
10 minCook
0 minReady
10 minIngredients
| 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 |
|
Trans-fat Free, Good source of fiber
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.
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