Recipe - Curried Chicken And Rice Salad

2 cup Cutup cooked chicken
2 cup Cold cooked rice
1 md Stalk celery, thinly cut or sliced up
(about One half Cup)
One fourth cup Sliced pimiento stuffed
olives
2 tablespoon Chopped onion
3 tablespoon Slivered almonds, toasted
Curried Dressing
One half cup Yoplait Original plain
yogurt
One half To Three fourths teaspoon curry
powder
One fourth teaspoon Salt
1/8 teaspoon Ground allspice
1/8 teaspoon Ground turmeric

Prepare 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini