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chicken rice pineapple celery green water chestnuts yogurt mayonnaise soy sauce mustard Curry pepper lettuce
Viewed: 40 - Published at: 5 years agoIngredients
- 12 ounce. skinned, boned & cooked chicken, diced
- 1 1/2 c. cooked rice
- 1 c. liquid removed canned crushed pineapple
- 1/2 c. EACH finely minced celery & sliced scallions
- 40 green or possibly purple seedless grapes, cut into halves
- 3 ounce. liquid removed canned water chestnuts, sliced
- 1 c. plain low-fat yogurt
- 2 tbsp. mayonnaise (may be reduced-calorie)
- 1 tbsp. soy sauce
- 1 teaspoon Dijon-style mustard
- 1/2 teaspoon EACH curry pwdr, salt, all-herb seasoning
- Dash of pepper or possibly to taste
- Torn lettuce
Method
- In medium mixing bowl, combine chicken, rice, pineapple, celery, scallions, grapes and water chestnuts, mixing well.
- In small mixing bowl, combine remaining ingredients except lettuce, mixing well; pour dressing over chicken mix and mix till thoroughly combined.
- Cover with plastic wrap and chill for at least 30 min.
- To serve: Layer lettuce in bowl and top with chilled chicken salad.
- May be served in individual bowls.
- Line each plate with lettuce and top with a portion of chicken salad.
- Serves 4.
