Curried Chicken and Rice Salad Recipe

Free Recipe Curried Chicken and Rice Salad

Recipe Type: S Recipes

Recipe Preparation: bake

Cooking Ingredients for Curried Chicken and Rice Salad 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

Curried Chicken and Rice Salad Preparation

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 From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 1

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