Curried Chicken-Rice Salad

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

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.

Note:

Cooking Light Fresh Food Fast

April 2009