Curried Chicken and Rice Salad

Curried Chicken and Rice Salad

38 Reviews
  • Prep: 15 min
  • Ready In: 15 min

“This is a crunchy chicken and rice salad with an East Indian influence.” - by Sheryl

Ingredients

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Adjust Servings

Original recipe yields 6 servings

Directions

  1. In a large bowl, combine the rice, chicken, celery, green onions, bell peppers, sour cream, mayonnaise, chutney, curry and salt. Mix well, cover and refrigerate until chilled. Sprinkle with pine nuts before serving.

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 392 cal
  • 20%
  • Fat
  • 20.6 g
  • 32%
  • Carbs
  • 33.8 g
  • 11%
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Based on a 2,000 calorie diet

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Reviews (38)

Rate This Recipe
FOODIE19
32

FOODIE19

"This was excellent! I made a few adjustments. I used apricot preserves instead of chutney (what I had on hand), omitted the pepper since I didn't have any, and substituted cucumber for celery (don't..." See more like celery). I also used regular salt, added more curry powder for flavor and some cayenne pepper for spice. I also added chopped cashews because the flavors blend well (and I didn't have any pine nuts). Definitely marinate overnight- it makes a difference and marries the flavors well. Thanks!"

KEZ
28

KEZ

"My husband loved this but if I make this again I would take other reviewers advice and add less rice. The only thing I left out was the pine nuts as I couldn't get any. Thanks..." See more"

NANETTE70
20

NANETTE70

"even the kids loved this side dish! i didn't use mayo, i thought it looked creamy enough already. i also couldn't find any chutney so i used peach preserves. yyyyuuuuuummmmmyyyyyyy! can't wait to ..." See morespring this one on my mother in law! thanks!"

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