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Curry Chicken and Rice Salad

Makes 4 servings

1/4 cup low-fat coconut milk

1/4 cup freshly squeezed lime juice

1 teaspoon honey

1 teaspoon low-sodium soy sauce

3/4 teaspoon red or green curry paste (see note)

8 ounces cooked chicken breast, cut into small dice (1 1/2 cups)

1 cup cooked brown rice

1 medium cucumber, peeled, seeded and cut into small dice

1 cup cherry or grape tomatoes, halved or quartered

1/4 cup finely chopped cilantro leaves

Freshly ground black pepper (optional)

Whisk together the coconut milk, lime juice, honey, soy sauce and curry paste in a medium mixing bowl. Add the chicken, rice, cucumber, tomatoes and cilantro; toss gently until evenly coated. Season with pepper to taste, if desired. Serve slightly chilled or at room temperature. M/p>

Note: Red and green curry paste is sold in the Asian foods sections of many supermarkets.

Per serving: 227 calories, 20 g protein, 21 g carbohydrates, 7 g fat, 4 g saturated fat, 48 mg cholesterol, 122 mg sodium, 2 g dietary fiber.

(from “ WomenHeart's All Heart Family Cookbook ” by Kathy Kastan and Suzanne Banfield, Rodale.)

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