Curried Chicken And Rice Salad
|Cooked brown rice/Cold cooked rice||1 1⁄2 Cup (24 tbs)|
|Cooked and cubed chicken/Turkey||1 1⁄2 Cup (24 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
|Reduced calorie mayonnaise||1⁄4 Cup (4 tbs)|
|Skim milk||2 Tablespoon|
|Curry powder||1 1⁄2 Teaspoon|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
For pineapple boats, cut 1 small pineapple, crown and all, into quarters.
Cut fruit from rind, leaving a 1/2 inch thick shell.
Remove core from loosened fruit and discard.
Chop enough fruit to equal 1/2 cup.
Cover and chill the remaining fruit for another use.
Cover and chill pineapple boats till serving time.
In a medium mixing bowl stir together the 1/2 cup pineapple, cold rice, chicken or turkey, celery, and raisins.
For dressing, in a small bowl stir together yogurt, mayonnaise, milk, curry powder, and bouillon granules.
Pour over chicken mixture and toss to coat.
Cover and chill for 1/2 hour to 24 hours.