Curried Chicken and Rice Salad

Recipe Ingredients

2 cups	125g / 4.4oz	Cut-up cooked chicken
2 cups	320g / 11oz	Cold cooked rice
1		Celery - thinly sliced
1/4 cup	59ml	Pimiento stuffed olives - sliced
2 tablespoons	30ml	Onion - chopped
3 tablespoons	45ml	Slivered almonds - toasted
		Dressing
1/2 cup	118ml	Plain yogurt
1/2 teaspoon	2.5ml	Curry powder, up to 3/4
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Ground allspice
1/8 teaspoon	0.6ml	Ground turmeric

Recipe Instructions

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.

Source:
Cooking Light, Sept 1994, page 85

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