Courtesy of: Amber Battishill
1 can (15 ounces) READ 4 Bean Salad
1-1/2 cups shredded rotisserie chicken, or other cooked chicken
1 jar (8 ounces) Thai red curry sauce
2 cups cooked brown or white rice, without salt
Cooked broccoli florets, optional
Makes 4 servings.
Drain bean salad. Discard liquid.
Heat large skillet over medium heat.
Add shredded chicken, bean salad and curry sauce. Cook 4 to 5 minutes or until heated through, stirring occasionally.
Place 1/2 cup rice in four shallow bowls. Top with equal amounts bean curry mixture.
Serve with broccoli, if desired.
Nutrition information per serving (1/4 of recipe): 425 calories; 16g protein; 39g carbohydrate; 14g fat; 720mg sodium; 50mg cholesterol; 5g dietary fiber; 2.41mg iron; 0.11mg thiamin; 302.63IU vitamin A; 8.54mg vitamin C.