Try this Curried Chicken and Rice Salad recipe, or contribute your own.
Suggest a better descriptionPrepare Curried Dressing. Cover and refrigerate at least 4 hours but no longer than 24 hours. Mix chicken, rice, celery, olives and onion. Toss with dressing until evenly coated. Spoon onto lettuce leaves if desired. Sprinkle with almonds. Almonds To toast almonds, heat oven to 350!. Bake in ungreased pan about 10 minutes, stirring occasionally, until golden brown. Mix all ingredients. 6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (470g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 1617 | ||
Calories from Fat: 22 (1%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 2.4g | 3 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.2mg | 0 % | |
Potassium 394.5mg | 10 % | |
Total Carbohydrate 357.7g | 105 % | |
Dietary Fiber 13.4g | 53 % | |
Sugars, other 344.3g | ||
Protein 29.5g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1617
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.