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Curried Chicken-Rice Salad |
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Serves: 6
Print this Recipe
1/2 cup reduced-fat mayonnaise or salad dressing
1/2 cup nonfat plain yogurt
3/4 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
3 cups cold cooked rice
2 cups cut-up cooked chicken
2 medium stalks celery, sliced (1 cup)
1 small bell pepper, chopped (1/2 cup)
1 (15 1/4-ounce) can pineapple chunks in juice, drained
Salad Greens
2 medium tomatoes, cut into wedges
Mix mayonnaise, yogurt, curry powder, ginger, salt and red pepper in large bowl. Stir in rice, chicken, celery, bell pepper and pineapple. Cover and refrigerate about 2 hours or until chilled. Just before serving, line 6 salad plates with salad greens. Divide salad evenly among plates. Garnish with tomato wedges.
1 Serving: Calories 310 (Calories from Fat 90); Fat 10g (Saturated 2g); Cholesterol 40mg; Sodium 270mg; Carbohydrate 39g (Dietary Fiber 2g); Protein 18g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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