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Pacific Chicken Salad

Categories: Low-fat, Lunchbox
Type: Salads

On the Pacific coast, they like their chicken salad with pineapple, water chestnuts and brown rice.

Serves: 6 servings


  • 3 cups cooked brown rice
  • 2 cups diced cooked chicken or turkey breast (about 10 ounces)
  • 2 cups diced fresh pineapple, or 1 can (20 ounces) unsweetened pineapple chunks, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 3/4 cup matchstick-sized pieces celery
  • 1/2 cup nonfat or reduced-fat mayonnaise
  • 2 tablespoons mango chutney
  • 1 teaspoon curry paste
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground white pepper

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  1. Place the rice, chicken or turkey, pineapple, water chestnuts, and celery in a large bowl, and toss to mix well.
  2. Place the dressing ingredients in a small bowl, and stir to mix. Pour the dressing over the rice mixture, and toss to mix well.
  3. Cover the salad, and chill for several hours before serving.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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