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The Washington Post

Curry Chicken and Rice Salad

Curry Chicken and Rice Salad 4.000

Julia Ewan

Feb 13, 2008

Double the amount of rice you usually make during the week, and you'll have leftovers for making this salad. Brown rice, lime juice, curry paste and tomatoes are heart-healthy ingredients.


Servings: 4
Ingredients
  • 1/4 cup low-fat coconut milk
  • 1/4 cup freshly squeezed lime juice
  • 1 teaspoon honey
  • 1 teaspoon low-sodium soy sauce
  • 3/4 teaspoon red or green curry paste
  • 8 ounces cooked chicken breast, cut into small dice (1 1/2 cups)
  • 1 cup cooked brown rice
  • 1 medium cucumber, peeled, seeded and cut into small dice
  • 1 cup cherry or grape tomatoes, halved or quartered
  • 1/4 cup finely chopped cilantro leaves
  • Freshly ground black pepper (optional)

Directions

Whisk together the coconut milk, lime juice, honey, soy sauce and curry paste in a medium mixing bowl. Add the chicken, rice, cucumber, tomatoes and cilantro; toss gently until evenly coated. Season with pepper to taste, if desired. Serve slightly chilled or at room temperature.


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Recipe Source

Adapted from "WomenHeart's All Heart Family Cookbook," by Kathy Kastan and Suzanne Banfield (Rodale, 2008).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 227


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 4g 20%

Cholesterol: 48mg 16%

Sodium: 122mg 5%

Total Carbohydrates: 21g 7%

Dietary Fiber: 2g 8%

Sugar: n/a

Protein: 20g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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