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Cook rice until tender and chill. Toss with cauliflowerand French dressing. Refrigerate for 2 hours. In another bowl, combine mayonnaise, curry powder, salt and pepper. Slowly stir in milk. Add diced chicken and toss. Refrigerate 2 hours. When ready to serve, combine both mixtures. Add green pepper, celery and onion. May be served with condiments such as flaked coconut, slivered almonds, pineapple cubes, currant jelly, chutney, bacon or chopped hard-cooked eggs. Yield: 16 servings. DIANE BROWNLEE (MRS. S. PORTER, III) From
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 87 (44%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 61.8mg||19 %|
|Sodium 58.9mg||2 %|
|Potassium 183.1mg||5 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 6.2g|
|Protein 19.8g||28 %|
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Calories per serving: 197
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