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Add a photoRaciónes: 12
Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 487g | |
| Recipe makes 12 servings | |
| Calories 367 | |
| Calories from Fat 30 | 8% |
| Total Fat 3.43g | 4% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 110mg | 5% |
| Potassium 892mg | 25% |
| Total Carbs 87.34g | 23% |
| Dietary Fiber 4.1g | 14% |
| Sugars 67.17g | 45% |
| Protein 4.73g | 8% |
