CURRIED CHICKEN-RICE SALAD

Curried Chicken-Rice Salad image

Number Of Ingredients 13

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1/2 cup reduced-fat mayonnaise or salad dressing
1/2 cup nonfat plain yogurt
3/4 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
3 cups cold cooked rice
2 cups cut-up cooked chicken
2 medium stalks celery, sliced (1 cup)
1 small bell pepper, chopped (1/2 cup)
1 (15 1/4-ounce) can pineapple chunk, in juice, drained
Salad Greens
2 medium tomatoes, cut into wedges

Steps:

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.1 Serving: Calories 310 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 40mg Sodium 270mg Carbohydrate 39g (Dietary Fiber 2g) Protein 18g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves