Curried chicken and rice salad

1 Servings

Ingredients

Quantity Ingredient
2 cups Cut-up cooked chicken
2 cups Cold cooked rice
1 medium Stalk celery, thinly sliced (about 1/2 Cup)
¼ cup Sliced pimiento stuffed olives
2 tablespoons Chopped onion
3 tablespoons Slivered almonds, toasted Curried Dressing
½ cup Yoplait Original plain yogurt
½ To 3/4 teaspoon curry powder
¼ teaspoon Salt
⅛ teaspoon Ground allspice
⅛ teaspoon Ground turmeric
6 servings.

Directions

Prepare Curried Dressing. Cover and refrigerate at least 4 hours but no longer than 24 hours. Mix chicken, rice, celery, olives and onion. Toss with dressing until evenly coated. Spoon onto lettuce leaves if desired.

Sprinkle with almonds.

Almonds To toast almonds, heat oven to 350!. Bake in ungreased pan about 10 minutes, stirring occasionally, until golden brown.

Mix all ingredients.

From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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