Try this Chicken Curry Rice Salad recipe, or contribute your own.
Suggest a better descriptionCombine yogurt, 2 tablespoons curry powder, garlic, salt and ground red pepper in medium bowl; mix well. Place chicken in mixture; stir to coat. Cover and marinate 4 to 6 hours in refrigerator. Grill or broil chicken and cut into strips; refrigerate. Combine rice, remaining 1 tablespoon curry powder, red pepper, red onion, snow peas, green onions, raisins and peanuts; mix well. Cover and refrigerate one hour. Pour dressing over salad; toss. To serve, place chicken strips over salad. Each serving provides: * 463 calories * 40.2 g. protein * 11.2 g. fat * 50.7 g. carbohydrate * 4.8 g. dietary fiber * 78 mg. cholesterol * 1378 mg. sodium Source: The Many Nationalities of Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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Serving Size: 1 Serving (1281g) | ||
Recipe Makes: 4 | ||
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Calories: 1478 | ||
Calories from Fat: 161 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.9g | 24 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 548.4mg | 169 % | |
Sodium 831.2mg | 29 % | |
Potassium 3009.2mg | 79 % | |
Total Carbohydrate 86.8g | 26 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 83.3g | ||
Protein 229.5g | 328 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1478
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