Directions:
- Rice: In a sauce pan, saute the onions with the curry powder. Add the rice and liquids; bring to a boil, reduce and cook for 45 minutes or until rice has absorbed the liquid. Cool.
- Salad: In a bowl with the rice, combine the grapes, chicken, peppers and mint.
- Dressing: Combine vinegar, olive oil, curry powder, sugar, garlic, salt, ginger and pepper.
- To serve: Add half the dressing to the salad and combine. Chill for 2 - 24 hours. Just before serving, test the seasoning and add more dressing if needed. Use the rest of the dressing elsewhere.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.31 Kcal (1270 kJ) | ||
| Calories from fat | 141.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.74g | 24% | |
|---|---|---|---|
| Cholesterol | 16.96mg | 6% | |
| Sodium | 651.08mg | 27% | |
| Potassium | 338.49mg | 7% | |
| Total Carbs | 31.63g | 11% | |
| Sugars | 5.15g | 21% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 8.33g | 17% | |
| Vitamin C | 22.5mg | 38% | |
| Iron | 6.1mg | 34% | |
| Calcium | 28.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 146.32 Kcal (613 kJ) | ||
| Calories from fat | 68.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.59g | 24% | |
|---|---|---|---|
| Cholesterol | 8.18mg | 6% | |
| Sodium | 314.09mg | 27% | |
| Potassium | 163.3mg | 7% | |
| Total Carbs | 15.26g | 11% | |
| Sugars | 2.48g | 21% | |
| Dietary Fiber | 1.12g | 9% | |
| Protein | 4.02g | 17% | |
| Vitamin C | 10.9mg | 38% | |
| Iron | 3mg | 34% | |
| Calcium | 13.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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