Chicken Curry Salad
Prep
1h
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Salad
| 1 10.3 ounce box Rice-A-Roni, chicken flavor, cooked |
| 1 12 1/2 ounce can white chicken, drained and broken apart. |
| 1 20 ounce can pineapple chunks, drained |
| 1 8 ounce can water chestnuts, sliced and drained |
| 1 8 ounce pkg almond slivers |
| 1 cup golden raisins |
| 2 cup grapes |
| 2 cup celery, sliced |
| 1/2 large red onion, thinly sliced |
| 1 Tbs soy sauce |
| 2 Tbs lemon juice |
| 1 1/2 cup mayonnaise |
| 2 tsp curry powder |
Chicken Curry Salad Directions
- Combine the first 8 ingredients in a large bowl.
- Dressing: Mix soy sauce, lemon juice, mayonnaise, and curry.
- Pour over salas and chill.
- Stir in onion just before serving.
- (Best if chilled overnight.)
Notes
Note: Best if made the day before.
Nutrition facts
Per Serving
| Kcal: | 494 kcal |
| Fibers (g): | 4.7g |
| Sodium (mg): | 1063mg |
| Carbs: | 69.6g |
| Sugar (g): | 17g |
| Fat: | 18.8g |
| Saturated fat (g): | 2.4g |
| Cholesterol: | 26mg |
| Proteins: | 174g |
