Curried Chicken and Brown Rice Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 340.7
- Total Fat: 9.3 g
- Cholesterol: 35.1 mg
- Sodium: 665.2 mg
- Total Carbs: 48.3 g
- Dietary Fiber: 5.6 g
- Protein: 17.8 g
View full nutritional breakdown of Curried Chicken and Brown Rice Salad calories by ingredient
Number of Servings: 4
Ingredients
-
1 1/2 tsp. canola oil
8 oz. boneless, skinless chicken cut in bite size pieces
1 1/2 tsp. curry powder, divided
2 cups brown rice (pre-cooked)
1 medium red bell pepper chopped into bite size pieces
1/2 medium sweet onion, chopped
2 green onions , sliced
1/4 cup raisins
1 Granny Smith apple peeled, sliced and chopped \1 1/2 Tbsp. Olive Oil
1 Tbsp. Lemon Juice
salt and pepper to taste
Directions
Serves 4
Heat pan on medium heat; add oil. Sprinkle chicken pieces with 1/2 tsp. curry powder. Add to pan and saute until cooked through about 5-10 minutes.
In a large bowl combine brown rice, onions, pepper, raisins and apple. Mix thoroughly.
In a small bowl, whisk olive oil, lemon juice and remaining curry powder together. Add salt and pepper to taste.
Add chicken to the rice mixture, add dressing and combine. Refrigerate until serving.
Number of Servings: 4
Recipe submitted by SparkPeople user LALASTRIVE.
Heat pan on medium heat; add oil. Sprinkle chicken pieces with 1/2 tsp. curry powder. Add to pan and saute until cooked through about 5-10 minutes.
In a large bowl combine brown rice, onions, pepper, raisins and apple. Mix thoroughly.
In a small bowl, whisk olive oil, lemon juice and remaining curry powder together. Add salt and pepper to taste.
Add chicken to the rice mixture, add dressing and combine. Refrigerate until serving.
Number of Servings: 4
Recipe submitted by SparkPeople user LALASTRIVE.