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Crunchy Curried Chicken Salad


Course : Curry
Serves: 6
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Ingredients:


3 cups cooked chicken cubes

3 cups cooked rice

22 ounces canned mandarin oranges drained

1/2 medium red onion -- sliced

1 medium celery rib -- thinly sliced

3/4 cup nonfat plain yogurt

1/4 cup honey

2 tablespoons lemon juice

1 teaspoon curry powder

1/4 teaspoon salt

1/3 cup chopped dry-roasted peanuts -- (unsalted)
 

Preparation / Directions:


Combine chicken, rice, oranges, onion and celery in large bowl; cover and refrigerate until chilled. Combine yogurt, honey, lemon juice, curry and salt in small bowl; stir until well combined. Cover and refrigerate until chilled. To serve, pour dressing over salad; toss gently until well combined. Sprinkle with peanuts. Source: Rice and Chicken - New Ideas for Old Favorites

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