Bombay Chicken Salad Recipe
Ingredients
| Slivered almonds | 2 Tablespoon | |
| Boiling water | 1 Cup (16 tbs) | |
| 1 cup packaged precooked rice | ||
| Curry | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| 2 cups cooked boned chicken or turkey, diced | ||
| 2 medium tomatoes, cut in wedges | ||
| 1/4 cup sliced green onion | ||
| 5 tbsp. any flavor low-calorie salad dressing | ||
| Lettuce | ||
Directions
GETTING READY
1.Preheat the oven to 350 degrees.
MAKING
2.Take a baking sheet, arrange almonds on it and brown them in the oven.
3.Mix boiling water, rice, curry and salt.
4.Let the mixture settle at room temperature.
5.Add meat, tomatoes, onion, and salad dressing and mix gently.
6.Refrigerate the mixture.
SERVING
7.Serve the Bombay salad on lettuce leaves.
1.Preheat the oven to 350 degrees.
MAKING
2.Take a baking sheet, arrange almonds on it and brown them in the oven.
3.Mix boiling water, rice, curry and salt.
4.Let the mixture settle at room temperature.
5.Add meat, tomatoes, onion, and salad dressing and mix gently.
6.Refrigerate the mixture.
SERVING
7.Serve the Bombay salad on lettuce leaves.
Chef
