Summer Curried Chicken
This dish is served cold so it is best to cook the chicken and the rice ahead of time so that it will have time to completely chill.
5 oz. uncooked rice
1 lb. (16 oz.) skinless, boneless, chicken breast
1 cup non-fat mayonnaise or Miracle Whip
10 oz. frozen petite peas
2 cups chopped celery
3/4 cup chopped onion
11⁄2 cup chopped pepper (any color)
1 T. seasoned vinegar
1 to 11⁄2 T. curry powder- substitutions: basil, cilantro, salsa etc.
salt or pepper as desired
Cook rice and chill. Cook chicken, cut into small pieces, and chill. Chop celery, onion, and peppers. Combine all the ingredients and refrigerate until ready to serve.
Four servings: 405 calories, 30 grams protein each
*Recipe courtesy of the St. Vincent Healthcare Weight Management Clinic Cookbook, available for $10 - call 237-4580.
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