Crunchy Curried Chicken Salad

Course : Curry
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes