Crunchy curried chicken salad

6 servings

Ingredients

Quantity Ingredient
3 cups Cooked chicken cubes
3 cups Cooked rice
22 ounces Canned mandarin oranges drained
½ medium Red onion; sliced
1 Celery rib; thinly sliced
¾ cup Nonfat plain yogurt
¼ cup Honey
2 tablespoons Lemon juice
1 teaspoon Curry powder
¼ teaspoon Salt
⅓ cup Chopped dry-roasted peanuts (unsalted)

Directions

Combine chicken, rice, oranges, onion and celery in large bowl; cover and refrigerate until chilled. Combine yogurt, honey, lemon juice, curry and salt in small bowl; stir until well combined. Cover and refrigerate until chilled. To serve, pour dressing over salad; toss gently until well combined. Sprinkle with peanuts.

Each serving provides: * 376 calories * 25 g. protein * 9 g. fat * 2 g. saturated fat * 50 g. carbohydrate * 1 g. dietary fiber * 57 mg.

cholesterol * 383 mg. sodium

Source: Rice & Chicken - New Ideas for Old Favorites Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

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