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Name: Curried Chicken Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 1/2 c milk; 1 c Uncooked cauliflower;; 1 tb Salt; 1/2 c Uncooked rice; 1 c Thinly sliced purple onion; 1 1/2 ts Pepper; 1/2 c Thin strips green pepper; 7 -(up to); 8 c Cooked chicken; 1 tb Curry powder; 1 Bottle (8-oz) creamy French

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INGREDIENTS

1/2 c milk
1 c Uncooked cauliflower;
1 tb Salt
1/2 c Uncooked rice
1 c Thinly sliced purple onion
1 1/2 ts Pepper
1/2 c Thin strips green pepper
7 -(up to)
8 c Cooked chicken
1 tb Curry powder
1 Bottle (8-oz) creamy French

Servings

INSTRUCTIONS

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 , by the Little Rock (AR) Junior League. Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (81g)
Recipe Makes: 16 Servings

Calories: 197
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 %
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.

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Calories per serving: 197

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