SALAD RECIPES DRESSING COLLECTION
Vegetable Salad Recipes are
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SALAD RECIPES COLLECTION |
CURRIED TROPICAL CHICKEN SALAD
Vegetable Recipe Ingredients:
12 oz. skinned, boned & cooked
chicken, diced
1 1/2 c. cooked rice
1 c. drained canned crushed pineapple
1/2 c. EACH finely chopped celery &
sliced scallions
40 green or purple seedless grapes,
cut into halves
3 oz. drained canned water chestnuts,
sliced
1 c. plain low-fat yogurt
2 tbsp. mayonnaise (may be
reduced-calorie)
1 tbsp. soy sauce
1 tsp. Dijon-style mustard
1/2 tsp. EACH curry powder, salt,
all-herb seasoning
Dash of pepper or to taste
Torn lettuce
Cooking:
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 mixture and mix until thoroughly combined. Cover with plastic wrap and refrigerate for at least 30 minutes. 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.
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