Curried chicken and brown rice salad

[Flashy]

Pulled this out of Oxygen. Really yummy.

CURRIED CHICKEN AND BROWN RICE SALAD

1.5 tsp sesame oil
8 oz boneless, skinless chicken breast or tenders, cut into bite-sized pieces
1.5 tsp curry powder
2 c. cooked brown rice
1 medium red bell pepper, chopped
1/2 medium sweet onion, chopped
2 green onions, chopped
1/4 c. raisins
1 Granny Smith apple, peeled and chopped
1.5 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste

1. Heat a pan over medium-high heat; add sesame oil. Add the chicken pieces and sprinkle with 1/2 tsp of curry powder. Saute until chicken is cooked, about five to eight minutes. Set aside.

2. In a large bowl, combine the brown rice with bell pepper, onion, green onion, raisins and apple.

3. In a small bowl, whisk together the olive oil, lemon juice, remaining curry powder and salt and pepper.

4. Add the cooked chicken to the rice, add the dressing and combine thoroughly. Refrigerate until serving.

Calories: 66; Total fats: 8 g, Saturated fat: 5 g, Trans fat: 0 g; Cholesterol: 19 mg; Sodium: 439 mg; Total carbohydrates: 36 g; Sugar: 1 g; Dietary fiber: 7 g; Protein: 13 g

[OldGuy]

Those macros are all wrong. 1.5 tbsp olive oil = 21g of fat. 2 cups of brown rice about 300 calories. 8 oz. chicken about 350 calories. Unless that's the per serving size, which would be one tiny serving. But even using your numbers that comes to 268 calories per serving.