Serves: 4
Prep Time: 25 minutes
Meal Occasion: Dinner, Lunch, Side Dish, Salad, Afternoon Snack
Cuisine Type: American
Ingredients
| 2 | cups UNCLE BEN’S® Fast & Natural™ Whole Grain Instant Brown Rice cooked (1/2 cup uncooked) |
| 5 | cups baby spinach leaves |
| 2 | cups boneless skinless chicken breast cooked and chopped |
| 3/4 | cup preshredded carrot |
| 1/3 | cup chopped pecans |
| 3 | green onions (3-4 stalks, depending on size), finely chopped |
| 1/4 | cup plain fat-free yogurt |
| 1 1/4 | tsp. curry powder |
| 1/2 | tsp. garlic powder |
| 1/2 | tsp. salt |
| 1 | tsp. Worcestershire sauce |
| 1/4 | tsp. black pepper |
| 1/3 | cup light mayonnaise |
Instructions
1. Prepare UNCLE BEN’S® Fast & Natural™ Whole Grain Instant Brown Rice according to package instructions.
2. Combine rice, chicken, shredded carrot, green onions and pecans in a large bowl.
3. In a small bowl, combine the mayonnaise, yogurt, curry powder, Worcestershire sauce, garlic powder, salt and pepper; stir well.
4. Add the mayonnaise mixture to the chicken mixture and toss well to combine.
5. Serve the chicken salad chilled on a bed of baby spinach leaves.
Recipe developed by Michele Powers, R.D.