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4 hours
Prep: 10 minutes
Cook: 30 minutes
255 calories per serving view nutrition facts
6 servings
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| 2 | cups | chicken | cooked, cut up |
| 2 | cups | rice | cooked, cooked |
| 1 | medium | celery stalk | thinly sliced, (about 1/2 cup) |
| 1/4 | cup | pimento stuffed green olives | sliced |
| 2 | tablespoons | onion | chopped |
| 3 | tablespoons | almonds | curried dressing |
| 1/2 | cup | yogurt | plain |
| 1/2 - 3/4 | teaspoon | curry powder | |
| 1/4 | teaspoon | salt | |
| 1/8 | teaspoon | allspice | ground |
| 1/8 | teaspoon | turmeric |
Prepare Curried Dressing (yogurt, curry powder, salt, allspice and turmeric).
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 350F.
Bake in ungreased pan about 10 minutes, stirring occasionally, until golden brown.
Mix all ingredients.
6 servings.
| % Daily Value* | |
| Total Fat 3.0g | 4% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 111mg | 5% |
| Total Carbohydrate 51.0g | 17% |
| Dietary Fiber 1.0g | 5% |
| Sugars 1.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 5% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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