Chicken Curry Salad
courtesy of Lipsmackin' Backpackin'
Total weight with dressing: 1 pound 8 ounces
Weight per serving (with dressing): 4 ounces
Total servings: 6
5 cups cooked brown rice
1/2 cup white wine vinegar
4 (5-ounce) cans low-fat chicken
1 cup finely chopped celery
1 cup finely chopped carrots
1 cup finely chopped apples
1/2 cup minced parsley
1/2 cup minced green pepper
2 tablespoons minced dried onion
1/2 cup sunflower seeds
4 tablespoons olive oil
4 tablespoons safflower oil
2 teaspoons brown sugar
1/2 teaspoon salt
1 teaspoon garlic powder
2 teaspoons curry powder
1 teaspoon cumin powder
Salad: In a large bowl, toss the cooked brown rice with the vinegar,
set aside, and allow to soak for 1/2 hour. Add chicken (broken up into
small pieces), celery, carrots, apple, parsley, green pepper, onion,
and sunflower seeds. On six separate plastic-lined drying trays (each
tray equals one serving), place 1 3/4 cup of rice mixture and dehydrate.
When completely dry, place each serving into a separate ziplock bag.
Dressing : In a separate bowl, combine olive oil,
safflower oil, brown sugar, salt, garlic powder, curry powder and cumin
powder. Place in a leakproof squeeze bottle.
On the trail:
3/4 cup water per serving
The night before you plan to eat this meal, place 3/4 cup of water into
1 bag (1 serving) of salad mix. Keep salad at the bottom of bag and
roll up the bag like a burrito to help keep it from leaking. Allow to
sit overnight. In the morning, check to see how the rehydration is progressing,
and, if necessary, add more water. The salad should be fully rehydrated
by lunchtime. At lunchtime, stir a sixth of your seasoned oil into 1
serving of salad.
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2001 Christine and Tim Conners - from Lipsmackin' Backpackin'
use without the author's written permission is prohibited.