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Caribbean Curried Rice Salad


2 cups cooked rice *
2 cups chopped cooked chicken (from deli-roasted chicken)
3 green onions, chopped
1 medium mango, peeled, seed removed and diced (1 1/3 cups) **
1 small red bell pepper, diced (3/4 cups)
1/4 cup ranch non fat dressing
1 tsp. curry powder
1/2 tsp. salt
2 cups torn red leaf lettuce
2 Tbl. dry-roasted salted peanuts


1. In large bowl, combine chicken, onions, mango and bell pepper. In small bowl, combine ranch dressing, curry powder, and salt; blend well.

2. Add cooled rice to chicken mixture. Add dressing: stir gently to coat. Divide lettuce onto serving plates. Top with salad; sprinkle with peanuts.

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