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 Cooking Light Fresh Food Fast

More From Oxmoor House

Recipe Time

Prep Time:
Chill: 8 Minutes

Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 11%
  • Fat: 3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.7g
  • Protein: 25.3g
  • Carbohydrate: 26.5g
  • Fiber: 1.9g
  • Cholesterol: 60mg
  • Iron: 1mg
  • Sodium: 187mg
  • Calcium: 97mg

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. 1. Prepare rice according to package directions. Spread rice in a shallow pan; place in freezer 8 to 10 minutes.
  2. 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. 3. Stir chilled rice into chicken mixture. Spoon chicken salad onto lettuce leaves, if desired.
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