Curried Chicken-Rice Salad ( 7 points)

Recipe Ingredients

1/2 cup	118ml	Reduced-fat mayonnaise
		OR
1/2 cup	118ml	Reduced-fat salad dressing
1/2 cup	118ml	Plain nonfat yogurt
3/4 teaspoon	3.8ml	Curry powder
1/2 teaspoon	2.5ml	Ground ginger
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Ground red pepper (cayenne)
3 cups	480g / 16oz	Cold cooked rice
2 cups	125g / 4.4oz	Cut-up cooked chicken
2		Celery - sliced (1 cup)
1		Bell pepper - chopped (1/2 cup) (small)
15 1/4 oz	433g	Pineapple chunks in juice - drained
		Salad greens
2		Tomatoes - cut into wedges (medium)

Recipe Instructions

Mix mayonnaise, yogurt, curry powder, ginger, salt and red pepper in large

bowl. Stir in rice, chicken, celery, bell pepper and pineapple. Cover and

refrigerate about 2 hours or until chilled. Just before serving, line 6

salad plates with salad greens. Divide salad evenly among plates. Garnish

with tomato wedges.

Copyright:

"© General Mills, Inc. 1998."

Per serving: 322 Calories (kcal); 8g Total Fat; (21% calories from fat);

19g

Protein; 44g Carbohydrate; 47mg Cholesterol; 250mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2

Fruit;

1 Fat; 0 Other Carbohydrates

Shared by: S. May, PointsTowardSuccess

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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