---------- Recipe via Meal-Master (tm) v8.02
       Title: Crunchy Curried Chicken Salad
  Categories: Salads, Main dish, Poultry
       Yield: 6 servings
       3 c  Cooked chicken cubes
       3 c  Cooked rice
      22 oz Canned mandarin oranges
            -- drained
     1/2 md Red onion; sliced
       1    Celery rib; thinly sliced
     3/4 c  Nonfat plain yogurt
     1/4 c  Honey
       2 tb Lemon juice
       1 ts Curry powder
     1/4 ts Salt
     1/3 c  Chopped dry-roasted peanuts
            -- (unsalted)
   Combine chicken, rice, oranges, onion and celery in large bowl; cover and
   refrigerate until chilled.  Combine yogurt, honey, lemon juice, curry and
   salt in small bowl; stir until well combined.  Cover and refrigerate until
   chilled.  To serve, pour dressing over salad; toss gently until well
   combined.  Sprinkle with peanuts.
   Each serving provides:
   * 376 calories
   * 25 g. protein
   * 9 g. fat
   * 2 g. saturated fat
   * 50 g. carbohydrate
   * 1 g. dietary fiber
   * 57 mg. cholesterol
   * 383 mg. sodium
   Source: Rice & Chicken - New Ideas for Old Favorites
   Reprinted with permission from The USA Rice Council
   Electronic format courtesy of Karen Mintzias