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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 323 Calories from Fat 177
% Daily Value*
Total Fat 20 g30.7%
Saturated Fat 3.3 g16.6%
Trans Fat 0.1 g
Cholesterol 57 mg
Sodium 64.4 mg2.7%
Total Carbohydrates 22 g7.4%
Dietary Fiber 2.4 g9.7%
Sugars 6.6 g
Protein 14 g28.6%
Vitamin A 24.4% Vitamin C 35.7%
Calcium 3.8% Iron 8.1%
*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.