Curried Chicken, Artichoke, and Rice Salad |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A light curry dressing binds this salad together Ingredients:
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) |
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 |
Directions:
1. To make the dressing: whisk the dressing ingredients together in a small bowl; cover and refrigerate until ready to use.
2. To make the salad: in a medium bowl, combine all the salad ingredients; toss with enough dressing to coat.
3. Cover and refrigerate several hours to let the flavors blend.
4. If the salad seems dry, add a little more dressing or mayonnaise before serving.
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