Try this Chicken and Curried Rice Salad recipe, or contribute your own.
Suggest a better descriptionCook chicken in skillet until no longer pink and slightly browned. Cook rice according to package directions. Toss rice, artichoke hearts, olives, green onions, green pepper, celery and parsley together. Mix mayonnaise with curry. Mix with chicken. Add to salad; season with salt and pepper.
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Serving Size: 1 Serving (291g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 576 | ||
Calories from Fat: 302 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.6g | 45 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 76.7mg | 24 % | |
Sodium 1075.1mg | 37 % | |
Potassium 530mg | 14 % | |
Total Carbohydrate 45.2g | 13 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 41.2g | ||
Protein 23.1g | 33 % | |
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: 576
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