---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CURRIED CHICKEN & RICE SALAD
  Categories: Salads, Poultry, Grains
       Yield: 1 servings
  
       2 c  Cut-up cooked chicken
       2 c  Cold cooked rice
       1 md Stalk celery, thinly sliced
            -(about 1/2 Cup)
     1/4 c  Sliced pimiento stuffed
            -olives
       2 tb Chopped onion
       3 tb Slivered almonds, toasted
            -Curried Dressing
     1/2 c  Yoplait Original plain
            -yogurt
     1/2    To 3/4 teaspoon curry
            -powder
     1/4 ts Salt
     1/8 ts Ground allspice
     1/8 ts Ground turmeric
  
   Prepare Curried Dressing. Cover and refrigerate at least 4 hours but no
   longer than 24 hours. Mix chicken, rice, celery, olives and onion. Toss
   with dressing until evenly coated. Spoon onto lettuce leaves if desired.
   Sprinkle with almonds.
   
   Almonds To toast almonds, heat oven to 350!. Bake in ungreased pan about 10
   minutes, stirring occasionally, until golden brown.
   
   Mix all ingredients.
   
   6 servings.
   
   From the files of Al Rice, North Pole Alaska.    Feb 1994
  
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