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Curried Chicken and Rice Salad















Trans-fat Free


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
2 tablespoons onions
3 tablespoons almonds
curried dressing
½ cup yogurt
¾ teaspoon curry powder
more or less to taste
¼ teaspoon salt
teaspoon allspice
teaspoon turmeric


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

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 34516% of calories 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?


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