Recipe - Crunchy Curried Chicken Salad

3 cup Cooked chicken cubes
3 cup Cooked rice
22 ounce Canned mandarin oranges
drained
One half md Red onion; cut or sliced up
1 Celery rib; thinly cut or sliced up
Three fourths cup Nonfat plain yogurt
One fourth cup Honey
2 tablespoon Lemon juice
1 teaspoon Curry powder
One fourth teaspoon Salt
1/3 cup Chopped dryroasted peanuts
(unsalted)

Combine chicken, rice, oranges, onion and celery in large bowl; cover and
refrigerate until chilled. Combine yogurt, honey, lemon juice, curry and
salt in small bowl; stir until well combined. Cover and refrigerate until
chilled. To serve, pour dressing over salad; toss gently until well
combined. Sprinkle with peanuts.

Each serving provides:
* 376 calories
* 25 g. protein
* 9 g. fat
* 2 g. saturated fat
* 50 g. carbohydrate
* 1 g. dietary fiber
* 57 mg. cholesterol
* 383 mg. sodium

Source: Rice & Chicken New Ideas for Old Favorites
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip