This is a print preview of "Curried Chicken And Wild Rice Salad" recipe.

Curried Chicken And Wild Rice Salad Recipe
by Global Cookbook

Curried Chicken And Wild Rice Salad
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  Servings: 12

Ingredients

  • 2 x cloves garlic
  • 3 Tbsp. white wine vinegar
  • 1/4 c. fresh lemon juice
  • 3 Tbsp. mango chutney
  • 1 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

  1. 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.
  2. Add in the lowfat sour cream and water. Process till blended.
  3. FOR THE SALAD:Combine the wild rice, chicken, almonds, raisins and green onions in a large salad bowl; mix well.
  4. Pour the dressing over the salad. Toss gently to coat.
  5. Note:I've served this salad many times for ladies' luncheons, it's always a winner. Smoked turkey may be substituted for the chicken.