Curried Chicken-Rice Salad

Curried Chicken-Rice Salad Recipe
Photo: Oxmoor House
Crisp Gala apple and crunchy celery give this nutrient-rich salad an extra dimension of tantalizing texture and color. An excellent source of vitamin C, celery helps strengthen the immune system.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 3 Minutes
Chill: 8 Minutes

Nutritional Information

Calories 238
Caloriesfromfat 11 %
Fat 3 g
Satfat 0.8 g
Monofat 1 g
Polyfat 0.7 g
Protein 25.3 g
Carbohydrate 26.5 g
Fiber 1.9 g
Cholesterol 60 mg
Iron 1 mg
Sodium 187 mg
Calcium 97 mg

Ingredients

1 (10-ounce) package frozen microwaveable brown rice (such as Birds Eye)
1 cup vanilla fat-free yogurt
1 teaspoon curry powder
1/4 teaspoon salt
3 cups chopped cooked chicken breast (about 1 pound)
1 1/2 cups chopped Gala apple (about 1 medium)
1/2 cup chopped celery
1/4 cup cherry-flavored sweetened dried cranberries (such as Craisins)
Green leaf lettuce leaves (optional)

Preparation

1. Prepare rice according to package directions. Spread rice in a shallow pan; place in freezer 8 to 10 minutes.

2. While rice chills, combine yogurt, curry powder, and salt in a large bowl. Add chicken and next 3 ingredients to yogurt mixture, stirring until coated.

3. Stir chilled rice into chicken mixture. Spoon chicken salad onto lettuce leaves, if desired.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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