Curried Chicken & Rice Salad
Yield
6 servingsPrep
10 minCook
30 minReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken
cooked, cut up |
|
| 2 | cups |
rice
cooked, cooked |
|
| 1 | medium |
celery stalks
thinly sliced, (about 1/2 cup) |
*
|
| ¼ | cup |
pimento stuffed green olives
sliced |
*
|
| 2 | tablespoons |
onions
chopped |
|
| 3 | tablespoons |
almonds
curried dressing |
|
| ½ | cup |
yogurt
plain |
|
| ¾ | teaspoon |
curry powder
more or less to taste |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
allspice
ground |
|
| ⅛ | teaspoon |
turmeric
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken
cooked, cut up |
|
| 473 | ml |
rice
cooked, cooked |
|
| 1 | medium |
celery stalks
thinly sliced, (about 1/2 cup) |
*
|
| 59 | ml |
pimento stuffed green olives
sliced |
*
|
| 3E+1 | ml |
onions
chopped |
|
| 45 | ml |
almonds
curried dressing |
|
| 118 | ml |
yogurt
plain |
|
| 3.8 | ml |
curry powder
more or less to taste |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
allspice
ground |
|
| 0.6 | 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.
