Curry Chicken and Rice Salad

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Double the magnitude of atom you usually marque during the week, and you'll person leftovers for making this salad. Brown rice, lime juice, curry paste and tomatoes are heart-healthy ingredients.

Adapted from "WomenHeart's All Heart Family Cookbook," by Kathy Kastan and Suzanne Banfield (Rodale, 2008).

Ingredients

  • 1/4 cupful low-fat coconut milk
  • 1/4 cupful freshly squeezed lime juice
  • 1 spoon honey
  • 1 spoon low-sodium soy sauce
  • 3/4 spoon reddish oregon greenish curry paste
  • 8 ounces cooked chickenhearted breast, chopped into tiny dice (1 1/2 cups)
  • 1 cupful cooked brownish rice
  • 1 mean cucumber, peeled, seeded and chopped into tiny dice
  • 1 cupful cherry oregon grape tomatoes, halved oregon quartered
  • 1/4 cupful finely chopped cilantro leaves
  • Freshly crushed achromatic capsicum (optional)

Nutritional Facts

Per serving

  • Calories

    227

  • Fat

    7 g

  • Saturated Fat

    4 g

  • Carbohydrates

    21 g

  • Sodium

    122 mg

  • Cholesterol

    48 mg

  • Protein

    20 g

  • Fiber

    2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "WomenHeart's All Heart Family Cookbook," by Kathy Kastan and Suzanne Banfield (Rodale, 2008).

Tested by Bonnie S. Benwick.

Published March 12, 2026

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