Tuna-Rice Salad

Oxmoor House
8 servings

Ingredients

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3 cups chicken broth
1 1/2 cups uncooked regular rice
2 (7-ounce) cans chunk white tuna, drained
1 1/2 cups coarsely chopped unpeeled apple
1 1/2 cups diced celery
1/2 cup chopped green onion
1/2 cup slivered toasted almonds
1/4 cup raisins
1/2 cup mayonnaise
1/2 cup plain yogurt
2 tablespoons chutney
2 teaspoons curry powder

Preparation

Bring chicken broth to a boil in a medium saucepan; add rice. Reduce heat; cover and cook 20 minutes or until rice is tender and liquid is absorbed. Chill thoroughly.

Combine remaining ingredients in a large mixing bowl; mix well. Add chilled rice; toss gently. Serve chilled.

Created date

February 2010