Curried chicken and rice salad ^

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Recipe by: paesschaert

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Fresh pineapple 1/4 c Raisins
1 1/2 c Cold cooked white or brown 1/2 c Plain nonfat yogurt
-rice 1/4 c Reduced calorie mayonnaise
1 1/2 c Cubed cooked chicken or 2 tb Skim milk
-turkey 1 ts Curry powder
1 c Sliced celery 1/2 ts Instant chicken bouillon

Prepare pineapple (quarter and scoop out insides); cover and chill
till serving time. chop enough fruit to equal 1 cup. Cover and chill
remaining fruit for another use. Combine pineapple, rice, chicken,
celery and raisins in a medium bowl. For dressing, combine yogurt,
mayonnaise, milk, curry powder and bouillon. Pour over chicken and
toss to coat. Cover and chill 30 minutes to 24 hours. To serve, stir
in an additional 1-2 tablespoons skim milk if needed to moisten.
Divide among pineapple boats. 4 servings.

Per serving: 312 cal., 11g fat, 54mg chol., 309mg sodium, 33g carb.,
1g fiber, 20g pro., 1 fruit, 1 bread, 2 1/2 meat and 1 fat exchanges.

BHG Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw
1-95. Submitted By CAROLYN SHAW On 02-13-95