Recipes from Pilgrim's Kitchen

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Calico Chicken Salad

National Chicken Council

Ingredients: 1 broiler-fryer chicken, cooked, skinned, boned, cut into bite-size pieces 2-1/3 cups chicken broth 1 cup rice 1/4 teaspoon pepper 1 teaspoon curry powder, divided 4 green onions, sliced thin 1 red sweet pepper, chopped 1/3 cup mayonnaise Directions: In saucepan, place chicken broth, rice and pepper; bring to a boil over high heat. Stir, cover, reduce heat to low and cook for about 25 minutes. In large bowl, place cooked rice and sprinkle with 1/2 teaspoon of the curry powder. Sprinkle warm chicken with remaining 1/2 teaspoon curry powder and add to rice. To chicken and rice mixture, add onion, red pepper and mayonnaise, stirring gently to mix well. Cover and refrigerate until completely chilled, at least 2 hours. Serve on lettuce; garnish with whole black olives. Serves 4.

Serves: 4 Serving Size: Calories per Serving: 549 % Daily Value*       Total Fat 31.4 g 48%         Saturated Fat 9.5 g 48%       Cholesterol 204 mg 68%       Sodium 1,895 mg 79%       Potassium 115 g      Calcium 16 g      Total Carbs 28 g 9%         Dietary Fiber 2 g 9%         Sugars 5 g      Protein 46 g      Sugar Alcohols 0 g   * Percent Daily Values are based on a 2,000 calorie diet.  Your Daily Values may be higher or lower depending on your calorie needs.   Calories: 2,000 2,500 Total Fat Less than 65g 80g   Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g   Dietary Fiber   25g 30g Nutritional Information From CalorieKing.com