Curried Chicken and Rice Salad

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

Yield: 2 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 355
  • Calories from fat: 12%
  • Fat: 4.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 29.8g
  • Carbohydrate: 48.3g
  • Fiber: 0.0g
  • Cholesterol: 72mg
  • Iron: 0.0mg
  • Sodium: 578mg
  • Calcium: 0.0mg

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

  1. Combine first 5 ingredients, stirring well. Combine chicken and next 4 ingredients. Add mayonnaise mixture to chicken mixture; toss gently.
  2. Spoon chicken mixture evenly onto 2 lettuce-lined salad plates. Sprinkle evenly with almonds.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Curried Chicken and Rice Salad Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy