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Categories:
rice green onions chicken red bell pepper celery hearts Curry Dressing mayonnaise nonfat yogurt marinade curry powder salt fresh ground black pepper
Viewed: 91 - Published at: 7 years agoIngredients
- 1 1/2 cups cooked long-grain rice
- 4 green onions, sliced (white and green parts)
- 2 cups cubed cooked chicken
- 1/4 cup diced red bell pepper
- 1/4 cup diced celery
- 1 (6 1/2 ounce) jar quartered marinated artichoke hearts, drained and cut into bite-sized pieces (reserve 2 tablespoons of the marinade)
- Curry Dressing
- 1/4 cup mayonnaise
- 1/4 cup plain nonfat yogurt
- 2 tablespoons reserved artichoke marinade
- 1/2 - 1 teaspoon curry powder, to taste
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
Method
- To make the dressing: whisk the dressing ingredients together in a small bowl; cover and refrigerate until ready to use.
- To make the salad: in a medium bowl, combine all the salad ingredients; toss with enough dressing to coat.
- Cover and refrigerate several hours to let the flavors blend.
- If the salad seems dry, add a little more dressing or mayonnaise before serving.
