Chicken Curry Salad |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 3 cups cooked white rice | 3 whole chicken breasts, cooked and cubed | 2 pkg frozen peas |
| 1-1/2 cups celery, chopped | 1/2 cup white wine vinegar | 1/2 cup mayonnaise |
| 1 t curry powder | salt and pepper | 1/4 cup raisins |
| 1/4 cup slivered almonds | ||
| 1 | Combine rice, chicken, peas, celery, ginger, and mayonnaise. Add salt, pepper, and curry powder. Toss. Sprinkle with raisins and almonds. Refrigerate 1 to 2 days. |