Curried Chicken & Rice Salad

Title: CURRIED CHICKEN & RICE SALAD

Categories: Salads, Poultry, Grains

Yield: 1 servings

2 c Cut-up cooked chicken

2 c Cold cooked rice

1 md Stalk celery, thinly sliced

-(about 1/2 Cup)

1/4 c Sliced pimiento stuffed

-olives

2 tb Chopped onion

3 tb Slivered almonds, toasted

-Curried Dressing

1/2 c Yoplait Original plain

-yogurt

1/2 To 3/4 teaspoon curry

-powder

1/4 ts Salt

1/8 ts Ground allspice

1/8 ts 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.

350!. Bake in ungreased pan about minutes, stirring occasionally, until golden brown.

Mix all ingredients.

6 servings. From the files of Al Rice, North Pole Alaska. Feb

1994 --