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Main-Dish Chicken Salad Recipe
|Garlic powder||1⁄8 Teaspoon|
|Beau monde seasoning||1⁄8 Teaspoon|
|Canola oil||2 Tablespoon|
|Golden raisins||1⁄8 Cup (2 tbs)|
|Chopped dried apricots||1⁄8 Cup (2 tbs)|
|Cooked rice||1 1⁄4 Cup (20 tbs)|
|Chopped green onions||1⁄3 Cup (5.33 tbs)|
|Toasted cashews||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Plain yogurt||2 Tablespoon|
|Mango chutney||1⁄3 Cup (5.33 tbs)|
|Curry powder||2 Teaspoon (Enough Amount To Taste)|
Calories 580 Calories from Fat 228
% Daily Value*
Total Fat 26 g40.5%
Saturated Fat 5.3 g26.7%
Trans Fat 0.1 g
Cholesterol 77.8 mg
Sodium 574.2 mg23.9%
Total Carbohydrates 54 g18%
Dietary Fiber 4.7 g18.6%
Sugars 20.5 g
Protein 34 g68.4%
Vitamin A 25% Vitamin C 20.5%
Calcium 9.2% Iron 28.3%
*Based on a 2000 Calorie diet
Season with the garlic powder, salt, pepper and Beau Monde seasoning.
Cut into bite-size pieces and stir-fry in canola oil in a wok until golden brown.
Reduce heat to low.
Stir in the raisins and apricots and heat until warmed.
Remove the chicken mixture to a large bowl.
Add the rice, green onions and cashews.
Blend the sour cream, yogurt, chutney and curry powder together in a small bowl.
Drizzle the sour cream mixture over the chicken mixture and mix well.