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


  • 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


  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.
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