Curry Chicken And Rice Salad

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Washington Post


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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

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)

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