Title: Curried Chicken Salad
Categories: Ethnic Microwave Chicken Poultry
Yield: 6 Servings
| 3 | c | Cold cooked rice |
| 2 | c | Cut-up cooked chicken or Turkey |
| 2 | md | Stalks celery, sliced (about 1 cup) |
| 1 | sm | Green pepper, chopped (about 1/2 cup) |
| 1 | cn | (13-1/4 ounces) pineapple Chunks, drained |
| 1 | c | Mayonnaise or salad dressing |
| 3/4 | ts | Curry powder |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground ginger |
| | | Salad greens |
| 2 | md | Tomatoes, cut into wedges |
| 6 | sl | Bacon, crisply cooked And crumbled |
Mix rice, chicken, celery, bell pepper and pineapple. Mix mayonnaise, curry
powder, salt and ginger. Stir into chicken mixture. Cover and refrigerate
about 2 hours or until chilled. Just before serving, spoon chicken mixture
onto salad greens. Garnish with tomato wedges and sprinkle with bacon. 6
SERVINGS; 555 CALORIES PER SERVING.