Curried Chicken And Rice Salad Recipe
Curried Chicken And Rice Salad has an awsome taste. It is an easy to prepare dish. The non vegetarians salad lovers should try Curried Chicken And Rice Salad.
Ingredients
| Pineapple | 1 Small | |
| Cooked brown rice | 1 1/ 2 Cup (16 tbs) | |
| 1 1/2 cups cubed cooked chicken or turkey | ||
| Celery | 1 Cup (16 tbs), sliced | |
| Raisins | 1/4 Cup (16 tbs) | |
| Low fat plain yogurt | 1/2 Cup (16 tbs) | |
| 1/4 cup reduced calorie mayonnaise | ||
| Skim milk | 2 Tablespoon | |
| Curry powder | 1 1/2 Teaspoon | |
| 1/2 teaspoon instant chicken bouillon granules | ||
Directions
For pineapple boats, cut 1 small pineapple, crown and all, into quarters.
Cut fruit from rind, leaving a 1/2 inch thick shell.
Remove core from loosened fruit and discard.
Chop enough fruit to equal 1/2 cup.
Cover and chill the remaining fruit for another use.
Cover and chill pineapple boats till serving time.
In a medium mixing bowl stir together the 1/2 cup pineapple, cold rice, chicken or turkey, celery, and raisins.
For dressing, in a small bowl stir together yogurt, mayonnaise, milk, curry powder, and bouillon granules.
Pour over chicken mixture and toss to coat.
Cover and chill for 1/2 hour to 24 hours.
Cut fruit from rind, leaving a 1/2 inch thick shell.
Remove core from loosened fruit and discard.
Chop enough fruit to equal 1/2 cup.
Cover and chill the remaining fruit for another use.
Cover and chill pineapple boats till serving time.
In a medium mixing bowl stir together the 1/2 cup pineapple, cold rice, chicken or turkey, celery, and raisins.
For dressing, in a small bowl stir together yogurt, mayonnaise, milk, curry powder, and bouillon granules.
Pour over chicken mixture and toss to coat.
Cover and chill for 1/2 hour to 24 hours.
Chef
