Curried Chicken and Rice Salad38 Reviews
- Prep: 15 min
- Ready In: 15 min
“This is a crunchy chicken and rice salad with an East Indian influence.” - by Sheryl
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 392 cal
- 20.6 g
- 33.8 g
Based on a 2,000 calorie diet
Reviews (38)Rate This Recipe
"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!"
"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"
Curried Chicken Salad
Curried Chicken with Mango Rice
Just swipe to see more like this.