Curried Chicken and Brown Rice Salad

3 cups cooked brown rice (1 cup uncooked)
2 cups cooked chicken breast meat, cubed
1 cup sliced celery
1/2 cup raisins
1/2 cup chopped onion
1/2 cup chopped red or yellow pepper
1 medium golden delicious or Granny Smith apple, chopped

1 cup (8-oz.) plain nonfat yogurt
1 cup low fat mayonnaise
1 small clove garlic, minced or pressed
1 to 1 1/2 teaspoons curry powder
2 tablespoons lemon juice
1 package Equal or 2 teaspoons sugar
1/4 teaspoon fresh ground black pepper

1. In a small bowl, blend all dressing ingredients together well using a wire whisk.

2. Combine all salad ingredients together in a large bowl. Pour dressing over ingredients and gently tossing everything together until blended. Cover salad and refrigerate at least 1 hour or until chilled.

Add comment