Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
695
Calories
62g
Protein
11g
Fat
88g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups cooked rice, cooled
- 2 cups diced cooked chicken or turkey
- 1 cup finely sliced celery
- 1/4 cup chopped green pepper
- 1 20-ounce can pineapple chunks, in juice, drained and cut in half
- 2 tablespoons sliced pimiento
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 teaspoon curry powder
- 1/4 teaspoon ground black pepper
- =
Directions
1
Combine rice, chicken, celery, green pepper, pineapple and pimiento.
2
Blend mayonnaise, sour cream, lemon juice, salt, curry powder and pepper; pour over chicken mixture. Toss lightly; chill. Serve on lettuce leaves and garnish with green onions and parsley or tomato wedges and ripe olives, if desired.
Recipe sourced from
fandom