Curried chicken rice salad

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Recipe by: colomb

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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:

2 c Cut-up cooked chicken
2 c Cold cooked rice
1 md Stalk celery, thinly sliced
-(about 1/2 Cup)
1/4 c Sliced pimiento stuffed
-olives
2 tb Chopped onion
3 tb Slivered almonds, toasted
-Curried Dressing
1/2 c Yoplait Original plain
-yogurt
1/2 To 3/4 teaspoon curry
-powder
1/4 ts Salt
1/8 ts Ground allspice
1/8 ts Ground turmeric

Prepare Curried Dressing. Cover and refrigerate at least 4 hours but
no longer than 24 hours. Mix chicken, rice, celery, olives and onion.
Toss with dressing until evenly coated. Spoon onto lettuce leaves if
desired. Sprinkle with almonds.

Almonds To toast almonds, heat oven to 350!. Bake in ungreased pan
about 10 minutes, stirring occasionally, until golden brown.

Mix all ingredients.

6 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994