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Add a photoServings: 12
Ingredients
- 2 x cloves garlic
- 3 Tbsp. white wine vinegar
- 1/4 c. fresh lemon juice
- 3 Tbsp. mango chutney
- 1Â 1/2 Tbsp. curry pwdr
- 2/3 c. extra virgin olive oil
- 3/4 c. lowfat sour cream
- 3 Tbsp. water
- 3 c. wild rice blend, cooked
- 4 lb cooked chicken, minced
- 1 c. sliced almonds, toasted
- 1 c. golden brown raisins
- 1 bn green onions, minced
Directions
- FOR THE DRESSING:Process the garlic, vinegar, lemon juice, chutney curry pwdr in a blender. Add in the extra virgin olive oil in a slow stream, processing constantly till thickened.
- Add in the lowfat sour cream and water. Process till blended.
- FOR THE SALAD:Combine the wild rice, chicken, almonds, raisins and green onions in a large salad bowl; mix well.
- Pour the dressing over the salad. Toss gently to coat.
- Note:I've served this salad many times for ladies' luncheons, it's always a winner. Smoked turkey may be substituted for the chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 12 servings | |
| Calories 422 | |
| Calories from Fat 285 | 68% |
| Total Fat 32.02g | 40% |
| Saturated Fat 7.9g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 88mg | 4% |
| Potassium 383mg | 11% |
| Total Carbs 13.65g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 9.1g | 6% |
| Protein 20.83g | 33% |
