Curried Chicken and Rice Salad

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  • Makes: 4 servings
  • Prep: 30 mins
  • Chill: 30 mins

Curried Chicken and Rice Salad

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Directions

Pineapple Boats:

  1. Cut 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 until serving time.
  2. In a medium mixing bowl stir together the 1/2 cup pineapple, cold rice, chicken or turkey, celery, and raisins.

Dressing:

  1. 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.
  2. To serve, stir an additional 1 to 2 tablespoons milk into salad to moisten, if necessary. Divide the salad among pineapple boats. Makes 4 servings.
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Nutrition Facts (Curried Chicken and Rice Salad)

  • Per serving:
  • 261 kcal ,
  • 9 g fat
  • 57 mg chol. ,
  • 222 mg sodium ,
  • 25 g carb. ,
  • 19 g pro.
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