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Curried Chicken & Rice Salad

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Submitted by CyndyAnne

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

4 hrs

Ingredients

2 473
CUPS ML CHICKEN
cooked, cut up
2 473
CUPS ML RICE
cooked, cooked
1 1
MEDIUM MEDIUM CELERY STALKS
thinly sliced, (about 1/2 cup) *
¼ 59
2 3E+1
TABLESPOONS ML ONIONS
chopped
3 45
TABLESPOONS ML ALMONDS
curried dressing
½ 118
CUP ML YOGURT
plain
¾ 3.8
TEASPOON ML CURRY POWDER
more or less to taste
¼ 1.3
TEASPOON ML SALT
0.6
TEASPOON ML ALLSPICE
ground
0.6
TEASPOON ML 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 350℉ (180℃).

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

Mix all ingredients.

6 servings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 345 16% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 151mg 6%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 5%
Sugars g
Protein 39g
Vitamin A 1% Vitamin C 1%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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