Ingredients Jump to Instructions ↓

  1. 1 cup uncooked converted white rice

  2. Creamy Curry Dressing

  3. 1/3 cup low-fat mayonnaise

  4. 1/3 cup plain low-fat yogurt

  5. 2 teaspoons curry powder

  6. 1/4 cup bottled mango chutney, chopped if pieces are large

  7. 4 cups torn green leaf lettuce

  8. 2 cups strips skinned cooked chicken breasts (see Note)

  9. 2 cups ripe cantaloupe chunks

  10. 1 cup seedless green grapes, halved

  11. 1 cup thinly sliced red onion

Instructions Jump to Ingredients ↑

  1. Bring 2 cups water to boil. Stir in rice and curry powder. Cover, reduce heat and simmer 20 minutes until rice is tender and water is absorbed. Cool rice by rinsing briefly with cold water. Drain well.

  2. Meanwhile mix Dressing ingredients in a small bowl.

  3. Put remaining ingredients in serving bowl. Add rice and toss to mix. Serve Dressing at the table to spoon on salad.

  4. NOTE: Out of cooked chicken? Here’s a fast way to make enough in a microwave: Arrange two 5- to 6-ounce skinned and boned chicken-breast halves in a shallow microwave-safe dish with the thickest parts towards the edge. Cover with a lid or vented plastic wrap. Microwave on high, rotating dish once (if the microwave has no turntable) 4 to 6 minutes (meat should look barely opaque in the thickest part when cut). Let cool.


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