| Yield: | 4 servings |
| Yield: | 4 servings |
Ingredients
- 3/4 cup uncooked rice
- 1-1/2 cups salted chicken broth
- 2 cups cooked turkey breast strips
- 1-1/2 cups diced unpeeled apple
- 1 cup sliced celery
- 1/4 cup chopped walnuts, toasted
- 1/3 cup bottled poppy seed salad dressing
- Lettuce leaves
Instructions
- Bring rice in chicken broth to a boil, reduce heat, cover pan tightly and simmer 15 minutes without peeking. Remove pan from heat and let stand, still covered, 5 minutes. Cool to room temperature or chill. When ready to transport or serve the salad, combine in a medium bowl the cooked rice with turkey strips, apple, celery and walnuts (toast nuts in a small, ungreased skillet over medium heat until nuts are fragrant). Using a fork, toss with salad dressing and scoop salad into lettuce cups.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 488 |
| Total Fat | 24 g |
| Saturated Fat | 5 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 28 g |
| Cholesterol | 68 mg |
| Sodium | 209 mg |
| Serving Size | 1 of 4 servings |
| Calories | 488 |
| Total Fat | 24 g |
| Saturated Fat | 5 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 28 g |
| Cholesterol | 68 mg |
| Sodium | 209 mg |