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Chicken and Rice Salad Recipe
|Rice||1⁄2 Cup (8 tbs), dry|
|Onion||1⁄4 Cup (4 tbs), minced|
|Salad oil||2 Tablespoon|
|Curry powder||3⁄4 Teaspoon|
|Cooked chicken||2 Cup (32 tbs), minced|
|Celery||1 Cup (16 tbs), chopped|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Salad dressing||3⁄4 Cup (12 tbs)|
Calories 277 Calories from Fat 102
% Daily Value*
Total Fat 11 g17.6%
Saturated Fat 2 g9.9%
Trans Fat 0.1 g
Cholesterol 36.9 mg12.3%
Sodium 215.9 mg9%
Total Carbohydrates 30 g9.8%
Dietary Fiber 2.4 g9.7%
Sugars 12.4 g
Protein 14 g28.4%
Vitamin A 24.2% Vitamin C 35.7%
Calcium 3.6% Iron 7%
*Based on a 2000 Calorie diet
Drain well and cool.
Add onion, vinegar, oil and curry powder; mix well and refrigerate several hours.
Combine marinated rice with chicken, celery, green pepper and salad dressing.
Core and peel tomatoes.
Cut down in quarters almost to bottom of tomato.
Spread apart slightly and pile centers with salad mixture.