Curried Chicken and Rice Salad

recipe
Make a meal with Curried Chicken and Rice Salad, Herb-Sour Cream Biscuits, and Strawberry Soup.

Yield:

2 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 355
Caloriesfromfat 12 %
Fat 4.8 g
Satfat 1.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 29.8 g
Carbohydrate 48.3 g
Fiber 0.0 g
Cholesterol 72 mg
Iron 0.0 mg
Sodium 578 mg
Calcium 0.0 mg

Ingredients

1/4 cup plus 1 tablespoon nonfat mayonnaise salad dressing
2 tablespoons white wine vinegar
1/2 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup chopped cooked chicken breast (skinned before cooking and cooked without salt)
1 cup cooked long-grain rice (cooked without salt or fat)
1 cup seedless red grape halves
1/4 cup chopped celery
1 tablespoon chopped green onions
2 red leaf lettuce leaves
2 teaspoons sliced almonds, toasted

Preparation

Combine first 5 ingredients, stirring well. Combine chicken and next 4 ingredients. Add mayonnaise mixture to chicken mixture; toss gently.

Spoon chicken mixture evenly onto 2 lettuce-lined salad plates. Sprinkle evenly with almonds.

Note:

Cooking Light Light Cooking for Two

January 1995
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