Curried Chicken-Rice Salad
Why I Love This Recipe
I can't remember where I got this recipe from. I think it came from one of the Martha Stewart magazines a few years back
Ingredients You'll Need
1/2 cup mayonnaise
1/2 cup plain yogurt or sour cream
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups cold cooked rice
2 cups cut-up chicken
2 medium stalks celery, sliced (1 cup)
1 small bell pepper, chopped (1/2 cup) red was yummy
1 can (15 1/4 oz) pineapple chunks, drained
Salad greens
2 medium tomatoes, cut into wedges
Directions
Mix mayonnaise, yogurt, curry powder, ginger, salt and cayenne pepper in a large bowl.
Stir in rice, chicken, celery, bell pepper and pineapple.
Cover and refrigerate about 2 hours.
Just before serving, line 6 salad plates with salad greens.
Divide salad evenly among plates.
Garnish with tomato wedges.
Serves 6
Calories 310, calories from fat 90, fat g 10, saturated g 2, cholesterol mg 40, sodium mg 270, carbohydrate g 39, dietary figer g 2, protein g 18