Indonesian Chicken and Rice Salad
- 1 lb. Boneless skinless chicken breast halves
- 1/2 C. Fat-free plain yogurt
- 1/2 Tsp. Curry powder
- 3 C. Torn escarole leaves
- 2 C. Cooked rice
- 1/2 C. Sliced green onions
- 1/2 Small red bell pepper chopped
- 1 C. Red and green seedless grapes halved
- 1 can 8 oz. Crushed pineapple, drained
- 1/2 C. Seedless golden raisins
- 1/3 C. Thai peanut dressing and sauce
- 1/4 C. Fat-free raspberry vinaigrette
- 1/4 C. Honey-roasted cashews
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Preheat oven to 350° F.
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Spray a metal rack with nonstick coating spray and place on a foil-lined baking sheet. Arrange chicken breasts on rack.
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Combine yogurt and curry powder. Spread half of yogurt mixture over chicken.
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Cover and refrigerate remaining yogurt mixture.
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Bake chicken at 350° F. for 15 minutes. Turn chicken over and spread with reserved yogurt mixture. Bake for 10-15 minutes more or until no longer pink in center. Cut chicken into strips.
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Divide escarole evenly among four salad plates.
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Combine rice, onions, red pepper, grapes, pineapple and chicken. Arrange one-fourth of mixture on each plate.
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Sprinkle with cashews. Combine Thai dressing and vinaigrette. Serve with salad.
Nutrition Facts Per Serving: 532 calories, 9g fat, 15% of calories from fat, 2g saturated fat, 66mg cholesterol, 500mg sodium, 78g carbohydrate, 4g (or 17% of daily value) fiber, 35g protein, 1303 IU (or 26%) Vitamin A, 30mg (or 50%) Vitamin C, 135mg (or 14%) calcium, 4mg (or 20%) Iron
