Crunchy Curried Chicken Salad

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